Balsamic Caprese Baked Chicken

Dial up delicious! As it bakes, chicken absorbs the smoky balsamic reduction & juicy tomatoes. Add fresh mozzarella bocconcini for a flavor loaded main dish. 6 servings.

Simple Ingredients:

· ¼ cup Villa Graziella Organic Balsamico Argento-Silver label balsamic vinegar

· 2 tablespoons Villa Graziella Organic extra virgin olive oil.

· 6 (8 ounce) boneless, skinless chicken breasts, or skinless, boneless chicken thighs. if possible organic.

· 2 cups cherry or grape tomatoes, if possible organic. Washed, dried, cut in half lengthwise.

· ¾ cup mozzarella cheese pearls, halved.

· 2 tablespoons chopped fresh parsley.

· 1 ½ teaspoons dried oregano.

· 1 teaspoon each fresh ground black pepper & flakey sea salt, + extra for seasoning.

Easy Directions:

1. Add balsamic vinegar to a small saucepan. Over medium-low heat, slowly simmer, stirring occasionally until it thickens and is reduced by half. About 5-10 minutes. Do not boil. Remove vinegar from the stove, allow to cool.

2. As the vinegar slowly simmers, arrange chicken breasts in a baking dish with a cover, season with sea salt, pepper, and oregano on both sides.

3. Pour the cooled balsamic vinegar over the chicken and flip to evenly coat.

4. Add 2 tablespoons of olive oil over the chicken and flip over again to fully coat. Cover and refrigerate up to 2 hours so ingredients fully blend.

5. Remove chicken from the refrigerator, place the oven rack in the center position and pre-heat oven to 430˚F.

6. Arrange the tomatoes on top of chicken and around the dish. Top the chicken & tomatoes with the mozzarella pearls.

7. Bake 20-25 minutes. Depending on the thickness of the chicken.

8. Place the baking dish in the broiler for 3-5 minutes, or until cheese is melted to a golden brown.

9. Remove from the oven, spoon the balsamic pan juices over the chicken, let chicken rest 3-5 minutes and season to taste.

10. Garnish with parsley, serve & enjoy!

Helpful Hints:

· Double the recipe for an easy game day lunch or dinner.

· If chicken pieces are of various thickness, pound chicken to ¼ inch thick, by placing meat in between parchment paper or plastic wrap, use the spiked side of a meat mallet to tenderize the chicken’s connective tissues & fibers. Or use a heavy skillet or rolling pin to gently flatten each side.

· Refrigerate in a covered container 3-4 days. Reheat over a low heat, do not freeze.

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