Categories: Chicken
Ingredients
- 2 large chicken breasts sliced horizontally in half (1 1/2 pounds)*
- olive oil
- salt and pepper
- 4 slices thick mozzarella or 6-8 oz. shredded mozzarella
- Balsamic Chicken Marinade
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tsp EACH dried oregano, dried basil, garlic pwdr, onion pwdr, salt
- 1/2 teaspoon pepper
- Vegetables
- 12 oz. green beans, trimmed
- 1/2 pint cherry tomatoes
- 1 yellow squash, halved sliced into 1/4" pieces
- 1 large tomato, sliced
- 1/4 cup loosely packed basil, chiffonade
- Balsamic Reduction
- 1/2 cup balsamic vinegar
- 1 1/2 tablespoons brown sugar
- Reserved Balsamic Glaze (in directions)
Directions
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Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1/4 cup and add this to large freezer bag then whisk in 1/4 cup olive oil. Add chicken and toss to coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade separately (“Reserved Balsamic”).
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When ready to serve, let chicken sit at room temperature for at least 20 minutes. Meanwhile prep vegetables and line a large jelly roll pan with aluminum foil. Spray foil with nonstick cooking spray.
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Preheat oven to 400 degrees F.
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Add green beans to baking sheet. Add 1 tablespoon olive, 2 teaspoons Reserved Balsamic and 1/4 teaspoon salt. Toss to Coat. Bake for 8 minutes.
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Remove green beans from oven and push to the left side of pan. Add squash and tomatoes to the other side. Add 1 tablespoon olive oil, 1 teaspoon Reserved Balsamic Mixture and 1/4 teaspoon salt to squash/tomatoes. Toss to Coat. Mix all vegetables together and push to sides of pan to make room for chicken in the middle as pictured.
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Pat chicken dry of excess marinade and place in the center of pan. Drizzle chicken with 1 teaspoon Reserved Balsamic. Bake for 15 minutes at 400 degrees F.
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Remove chicken from oven. Layer each piece of chicken with 1 slice mozzarella followed by one tomato slice. Season tomatoes with freshly cracked salt and pepper to taste. Bake for an additional 5 minutes OR until chicken is fully cooked through (reaches an internal temperature of 165 degrees F). Cheese will spread quite a bit and green beans will look wilted but wills till be tender-crisp (both are a good thing).
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Meanwhile, add all remaining Reserved Balsamic (there will only be a little left) to a small sauce pan along with 1/2 cup balsamic vinegar and 1 1/2 tablespoons brown sugar. Bring to a boil then reduce to a simmer just until the consistency of syrup. Remove from heat. If Reduction thickens before you use it, then reheat in the pan.
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Drizzle tomatoes/chicken with Balsamic Reduction, top with fresh basil and serve immediately. I love serving mine with brown rice.