I love anything caprese! Something about the mix of tomatoes, fresh mozzarella and balsamic vinegar makes for a truly flavorful, amazing dish. This recipe came out perfect in that the vinegar added just the right amount of extra flavor and the chicken cooked up nice and even. If you don’t like your tomatoes cooked, you don’t have to add them to the baking dish but I found that roasting them made them sweeter.
1.5 lb skinless, boneless chicken breasts
1/4 cup balsamic vinegar
1 tablespoon dijon mustard
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 tablespoons onion powder
Salt and pepper
8 oz grape tomatoes, halved
4 oz fresh mozzarella, sliced (I recommend this)
1) Mix balsamic vinegar, mustard, 1 tablespoon olive oil, garlic and onion powder in a large ziplock bag. Add chicken and close bag. Massage marinade into chicken and let sit in fridge for at least an hour.
2) Preheat oven to 425 degrees F.
3) Remove chicken from marinade and place on foil lined baking sheet. Add tomatoes around chicken.
4) Bake for 15 minutes. Place mozzarella slices on top and bake another 10 minutes until cheese is melted. Let sit for 5 minutes and serve.