INGREDIENTS
1 cup balsamic vinegar
1/4 cup brown sugar
4 boneless skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil
1 1/2 cups grape tomatoes sliced in half
2 cups shredded whole milk low moisture mozzarella
1/4 cup fresh basil leaves cut in ribbons
salt and pepper to taste
INSTRUCTIONS
Combine the balsamic vinegar and brown sugar in a saucepan. Then bring it to a boil and reduce to a simmer. Simmer until it is reduced by half; about 10 minutes. It should be thick enough to coat the back of a spoon.
Preheat oven to 350 degrees
In a large ovenproof skillet heat olive oil over medium heat. Add the chicken breasts and brown each side; approximately 3-4 minutes per side. Cover with foil and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees (times varies with the size and thickness of the chicken breasts).
Carefully remove from the oven and top the chicken with the shredded mozzarella dividing evenly. Sprinkle grape tomatoes over the top of the cheese. Place the skillet in the oven uncovered until the cheese is melted; about 5 minutes.
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