Made with simple ingredients, flavorful and easy to make.
The quality of Balsamic used will make or break the overall flavor.
1/3 c. good quality balsamic vinegar (18 or 25 year)
2 Tbls. honey
2 Tbls. oil, such as avocado or olive oil
2 garlic cloves, minced
1 t. Italian seasoning
1 Tbls. Dijon mustard
8 oz. grape tomatoes, halved
8 oz. fresh mozzarella balls (pearls)
2 Tbls. finely chopped fresh basil
2 lb. boneless, skinless, chicken breasts, pounded to even thickness (see note)
2 Tbls. oil (high-heat oil)
kosher salt and fresh black pepper
In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
Preheat oven to 400 degrees.
Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each sideor until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165 degrees. Remove from the oven and rest for 5 minutes before serving.