Makes 4 servings
- 4 thin-sliced boneless, skinless chicken breasts
- 3 cups cherry tomatoes, halved
- 6 garlic cloves, minced
- ¼ tsp. red pepper flakes (optional)
- ½ tsp. Italian seasoning
- 1 Tbsp. olive oil
- 1 Tbsp. melted butter
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 2 Tbsp. fresh basil, chopped
- ½ tsp. onion powder
- ½ tsp. dried thyme
- 1 cup shredded mozzarella and provolone cheese
In a large Ziploc bag add olive oil, white wine vinegar, three cloves minced garlic, red pepper flakes (if using) and Italian seasoning. Seal bag and shake to mix. Open bag and add the chicken breasts. Massage bag so chicken is covered in marinade. Marinate for at least 20 minutes, or place in refrigerator to marinate overnight.
Preheat oven to 425 degrees F.
In a 9x13 inch baking dish add the cherry tomatoes, melted butter, honey, three cloves minced garlic, balsamic vinegar, basil, onion powder and thyme. Stir well to combine. Move tomatoes around toward edges of dish to make room in the center for the chicken breasts. Place chicken breasts in a single layer in baking dish.
Bake uncovered for 18 minutes or until internal temperature reaches 165 degrees F. Sprinkle mozzarella and provolone mix over chicken. Switch oven to broil and broil dish just long enough for cheese to melt and brown on top. Garnish with additional basil or parsley and serve over pasta or with crusty bread.
Nutrition analysis per serving: 330 calories, 17 g fat, 33 g protein, 12 g carbohydrate, 2 g fiber, 250 mg sodium
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