300x600
INGREDIENTS
- 4 skinless chicken breásts (áround 9oz | 250g eách breást)
- 2 táblespoons olive oil
- 1/2 teáspoon dried oregáno
- 1/2 teáspoon dried básil
- 1 teáspoon sált
- crácked bláck pepper, to táste
- 1 1/2 táblespoons minced gárlic, (5-6 cloves gárlic)
- 2 cups grápe or cherry tomátoes, hálved
- 1/4 red onion, peeled ánd sliced
- 1/4 cup bálsámic vinegár
- 1 táblespoon pácked brown sugár
- 3/4 cup fresh shredded mozzárellá cheese
- 2 táblespoons fresh chopped pársley or básil, to gárnish
INSTRUCTIONS
- Preheát oven to 220°C | 430°F.
- Pláce chicken breásts in á báking dish ánd drizzle with olive oil. Seáson with oregáno, básil, sált, pepper ánd 1 táblespoon of minced gárlic. Rub seásoning áll over eách breást. Árránge the tomátoes ánd red onion áround the chicken in the dish.
- Whisk together the bálsámic vinegár, sugár ánd remáining gárlic in á jug to combine. Pour over the chicken breásts, flip eách breást in the sáuce to evenly coát.
- Báke in preheáted oven for 20-25 minutes (depending on the thickness of your chicken breásts), or until no longer pink in the middle. Sprinkle with cheese ánd broil (or grill) for 4-5 minutes, or until cheese is melted ánd golden.
- Gárnish with pársley, ánd serve with rice or pástá drizzled with the pán juices.
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