Ingredients

• OLIVE OIL 1 tablespoon
• WHITE WINE VINEGAR 1tablespoon
• MINCED GARLIC 3 cloves
• RED PEPPER FLAKES ¼ – ½ teaspoon (optional)
• ITALIAN SEASONING ½ teaspoon
• CHICKEN BREASTS 4 boneless skinless
• CHERRY TOMATOES 3 cups, halved
• BALSAMIC VINEGAR 2 tablespoons
• MELTED BUTTER 2 tablespoons
• HONEY 1 tablespoon
• Mince GARLIC 4 cloves
• CHOPPED BASIL 2 tablespoons
• ONION POWDER ½ teaspoon
• DRIED THYME ½ teaspoon
• MOZZARELLA CHEESE 1- 1½ cups shredded

Instructions

Let's find out how to make this delicious recipe step by step.

step 01 

Make the marinade

Add all the ingredients except the chicken breasts to a zip lock bag, along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed.

Add the chicken breasts. Seal, and massage so the chicken is covered in the marinade.

Set aside for 10-15 minutes while you prep the remaining ingredients. Put a rack in the center of the oven and preheat the oven to 425F/200C fan/gas mark 7.

step 02

For the balsamic tomato sauce

Add all the ingredients except the mozzarella to a deep baking dish, along with a big pinch of salt and pepper, and stir to combine. Put the tomatoes around the edges and place the chicken breasts in the center of the dish.

Bake uncovered for 18-22 minutes, or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and put under the grill for just long enough for the cheese to melt.

Top with chopped basil or parsley, and serve hot with a side of your choice.