Ingredients
Scale
- 3–4 chicken breasts, about 2 lbs, cut in half or thirds
- 3 cups chopped tomatoes
- 1/4 cup fresh chopped basil (are 1–2 TB dried basil)
- 2 cloves fresh minced garlic
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz shredded mozzarella cheese (about 1 cup)
- 2 oz freshly grated parmesan cheese (about 1/2 cup)
For garnish (optional)
- Fresh chopped basil
- Balsamic Glaze
Balsamic Glaze (you can use store bought or make this simple recipe:
- 1/2 cup balsamic vinegar
- 2 teaspoons brown sugar
Instructions
- Preheat the oven to 375˚F
- Chop the roma tomatoes into small 1/4 inch pieces. Chop basil and garlic. In a large bowl, toss the tomatoes, basil, and garlic with the vinegar and half of the salt and pepper.
- Lay the chicken breasts flat in the bottom of a large baking dish and season with the remaining salt and pepper. Pour the tomato mixture over the top of the chicken and then use a spatula to spread it evenly over the chicken. Top with the mozzarella cheese.
- Bake on the middle oven rack for 35-45 minutes or until the chicken reaches an internal temperature of 165˚F.
- Top with fresh chopped basil and balsamic glaze to garnish. Serve hot and Enjoy!
For The Balsamic Glaze:(If making from scratch, prepare while chicken is cooking.)
- Combine sugar and vinegar in a small saucepan over high heat and bring to the boil.
- Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.