Baked Chicken with Mozzarella and Tomatoes


INGREDIENTS

- 1 tsp salt
- 1/2 tsp black pepper 
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 7 cloves minced garlic, divided
- 1/4 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- 3 boneless skinless chicken breasts
- 3 cups cherry tomatoes, halved
- 2 tbsp balsamic vinegar
- 2 tbsp butter infused EVOO 
- 1 tbsp honey
- 2 tbsp chopped basil
- 1/2 tsp onion powder 
- 1/2 tsp dried thyme
 - 1 1/2 cups shredded mozzarella cheese

RECIPE

-  Add the salt, black pepper, olive oil, 3 cloves minced garlic, red pepper flakes, and italian seasoning into a zip lock bag. 
- Seal the bag and shake until mixed. 
- Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside. 
- Position a rack in the center of the oven and preheat the oven to 425ºF.
- Add cherry tomatoes, balsamic vinegar, the butter infused EVOO. honey, chopped basil, onion powder, 4 cloves of minced garlic, dried thyme, and a pinch of salt and pepper to an oven-safe baking dish. 
- Stir to combine. Move the tomatoes around the edges.
- Place the chicken breasts in the center.
- Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. 
- Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt and have a nice light brown look.
. Make sure chicken reaches a temperature of 165 degrees. Don't over cook it.
- Top with additional chopped basil if desired. 

Eat as is or add pasta with this.

DELIZIOSO!

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