Ingredients
4 boneless skinless chicken breasts
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon basil pesto
1 tablespoon honey
1 tablespoon corn starch
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
2 cups cherry tomatoes
4 slices fresh mozzarella cheese or 1 cup shredded
fresh basil
Instructions
Lightly grease a 9×13″ casserole dish and turn the oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to pound the thick end of the chicken breasts so that they are close to uniform in size (this will ensure all the chicken is cooked at the same time).
Place chicken breasts in the bottom of the baking dish.
Whisk together balsamic vinegar, oil, pesto, honey, corn starch, garlic, 1 teaspoon salt and pepper.
Place tomatoes in the baking dish around the chicken.
Drizzle balsamic mixture over chicken and tomatoes.
Bake at 425 degrees F for 15-23 minutes (the exact time will depend on the exact thickness of your chicken breasts), until chicken reaches an internal temperature of at least 165 degrees F.
Top each chicken breast with a slice of cheese. Return to the oven and broil for 1-2 minutes, just until melted.
Sprinkle with fresh chopped basil and serve.
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