BALSAMIC CHICKEN

Sprinkle with the provolone and mozzarella. Place under the broiler for 2-3 minutes or until the cheese is melted and lightly browned. Top with basil ribbons, fresh thyme, or red pepper flakes.
Notes
Chicken is done when it reaches an internal temperature of 165 degrees. I use a digital food thermometer. They are inexpensive, accurate and it keeps me from overcooking the chicken and drying it out.
Feel free to make this recipe with chicken thighs but the cooking time is increased. Boneless thighs take about 30 minutes and bone in thighs around 40 minutes.
Broilers are unpredictable so stay close by and monitor the situation.
You don’t have to reduce the balsamic vinegar and honey but I find the sauce a little thin when I do not.
For a change of pace try a variety of cheeses like Gouda, Monterey Jack, Swiss, Colby, or even Bleu Cheese.
Refrigerate leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 441kcal | Carbohydrates: 26g | Protein: 37g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 443mg | Potassium: 893mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1442IU | Vitamin C: 22mg | Calcium: 315mg | Iron: 3mg