Ingredients
2 Large Chicken Breasts (boneless skinless)
2 Tbsp. Olive Oil (EVO)
3/4 tsp. Dried Basil
3/4 tsp. Dried Oregano
1/4 tsp. Garlic Powder
½ tsp. Smoked Paprika
1 tbsp. Fresh Garlic (minced)
1 tsp. Salt
1/2 tsp. Pepper
6 oz. Fresh Tomatoes (Cherry or Grape)
1 Medium Red Onion (diced medium)
3 oz. Passata (strained tomatoes)
3 oz. Fresh Mozzarella Cheese (grated or shredded)
3 oz. Fresh Parmesan (grated)
4 Tbsp. Balsamic Vinegar
2 Tbsp. Brown Sugar
Preparation
- Preheat oven to 425 degrees.
- Mix the EVO and basil, oregano, garlic, paprika, and 2 tbsp. balsamic vinegar in a small bowl
- Season the chicken breasts on both sides with salt and pepper
- Add the oil / spice mixture to both sides of the chicken breasts and set aside
- Heat a skillet over medium-high heat
- Add the chicken breasts and sear each side for about 2 minutes
- Remove the chicken from the skillet and center in a bake proof casserole
- Place the tomatoes (halved) and the red onion around the chicken breasts
- Spoon the passata over the chicken breasts
- Sprinkle with the brown sugar over the chicken
- Sprinkle 1 oz. of the mozzarella and 2 oz. of the Parmesan over the chicken
- Bake for about 20 minutes, depending on the size of the chicken breast and remove from oven
- Sprinkle with remaining mozzarella cheese and parmesan
- Set oven to broil and place casserole dish on the top rack
- Broil for about 5 minutes, or until cheese is melted.
- Serve chicken on a plate and drizzle remaining balsamic sauce all over the chicken
- Serve with pasta (Spaghettini, Tagliatelle) – mixed with salt, pepper, EVO, and dusted with Parmesan