Balsamic Baked Chicken Breast scoured with garlic and herbs, trickling with a tomato balsamic sauce and liquefied mozzarella cheddar!
It doesn't beat this EASY chicken formula! Boneless, skinless chicken bosoms remain delicious prepared in balsamic vinegar, getting such a great amount of flavor from grape tomatoes, red onion cuts and a pinch of garlic.
I can't stop with this tomato heated chicken formula. While chicken bosoms heats over a bed of tomatoes, the sauce transforms into a flavorful tomato dish sauce. The most flavorful container sauce to wipe everything up with garlic bread. Additionally the option of melty mozzarella cheddar makes this simple chicken formula the best you will attempt.
In the event that those aren't reasons enough without anyone else out this formula an attempt, you will love that you just have one dish to tidy up.
Give your stove a chance to do ALL the work and have the most heavenly prepared chicken bosom on your table in under 30 minutes!
Ingredients
4 skinless chicken breasts (around 9oz | 250g each breast)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
cracked black pepper, to taste
1 1/2 tablespoons minced garlic, (5-6 cloves garlic)
2 cups grape or cherry tomatoes, halved
1/4 red onion, peeled and sliced
1/4 cup balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
2 tablespoons fresh chopped parsley or basil, to garnish
Instructions
Preheat oven to 220°C | 430°F.
Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.
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