This recipe reminds me of our family favorite Lemon Olive Chicken - very similar cooking method, quick to the table, and everyone loves it. My mom sent me this recipe originally and I just made it for the 3rd time because I had all the ingredients on hand including a bunch of basil that I needed to use up. Some of my kids don't enjoy tomatoes but they are big enough to pick out.
I have made this with thin chicken breasts, with thicker ones that I have pounded to an even thickness and with breast tenders - you may need to adjust the cooking time depending on the size & thickness of your chicken.
Balsamic Basil Chicken (serves 4-6)
1/3 cup balsamic vinegar
1 T honey
2 T olive oil
2 minced garlic cloves
1 tsp. Italian seasoning
1 T Dijon mustard
8 oz grape tomatoes, halved
8 oz fresh mozzarella balls (ciliegine or pearls)
2 T finely chopped fresh basil
2 lb boneless skinless chicken breasts
In a bowl, mix together the vinegar, honey, olive oil, garlic, Italian seasoning and mustard and give it a whisk.
In another bowl, mix together the tomatoes, mozzarella & basil.
Preheat oven to 400 degrees. Heat some olive oil or cooking oil in a large oven safe skillet. Season the chicken with salt and pepper to taste. When the pan is hot, add the chicken in a single layer and brown for 1-2 minutes on each side. Pour the sauce mixture into the pan - it should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Remove from the head and add the tomato, mozzarella, basil mixture over the top of the chicken.
Bake uncovered for 15-20 minutes or until chicken is fully cooked through. The cooking time will also depend on the thickness of your chicken and how long you browned it but in general, the internal temperature of chicken should be 165F. Remove from oven and let it sit for a few minutes before serving.
