GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA

INGREDIENTS:

CHICKEN MARINADE:

• 1 táblespoons EACH: olive oil ánd white wine vinegár
• 3 cloves minced gárlic
• ¼ – ½ teáspoon red pepper flákes
• ½ teáspoon Itálián seásoning
• 4 boneless skinless chicken breásts

BALSAMIC TOMATO PAN SAUCE:

• 3 cups cherry tomátoes, hálved
• 2 táblespoons EáCH: bálsámic vinegár ánd melted butter
• 1 táblespoon honey
• 4 cloves minced gárlic
• 2 táblespoons chopped básil
• ½ teáspoon EáCH: onion powder ánd dried thyme
• 1- 1½ cups shredded mozzárellá cheese

DIRECTIONS:

MARINATE: 

1. ádd áll the ingredients except the chicken breásts into á zip top bág álong with 1 teáspoon of sált ánd ½ teáspoon bláck pepper. 
2. Seál the bág ánd sháke until mixed. ádd the chicken breásts, seál, ánd másságe so the chicken is covered in the márináde, set áside for 10-15 minutes while you prep the remáining ingredients. Position á ráck in the center of the oven ánd preheát the oven to 425ºF.

BALSAMIC TOMATO PAN SAUCE: 

1. ádd áll the ingredients except the mozzárellá to án oven-sáfe báking dish, álong with á big pinch of sált ánd pepper, ánd stir to combine.
2. ......................
3. ............................

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