Ingredients
- 4 Chicken breasts boneless, skinless
- 1 pint cherry tomatoes
- 8 ounces sliced mozzarella cheese
Marinade:
- 3/4 cup olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 2 tsp basil
- 2 tsp oregano
Garnish:
- Balsamic vinegar glaze
- Chopped fresh basil or parsley
Method
- Add all of the marinade ingredients to a Ziploc bag and mix together. Add the chicken. Close the bag, give it a good shake and refrigerate 30 minutes up to 24 hours.
- Preheat oven to 350°F.
- Place the chicken on a sheet pan. Discard the marinade. Add the tomatoes with the chicken. Roll the tomatoes in the residual marinade from the chicken on the sheet pan. Add more salt and pepper to the tomatoes as desired.
- Bake 20-30 minutes until the tomatoes are roasted and the chicken is cooked to an internal 165 degrees Fahrenheit.
- Turn on the broiler.
- Evenly add the mozzarella cheese to each chicken breast, broil until the cheese is melted and the tomatoes are bursting open. Don’t walk away, the broiler can burn the chicken very fast.
- Serve the chicken with the tomatoes on top. Drizzle with balsamic glaze and chopped fresh parsley or basil.
- Serve with a salad, pasta or rice.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary depending on the ingredient you use.