Balsamic Baked Chicken

From the kitchen of: Helen Smith

4 boneless chicken breasts
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. salt
freshly ground pepper to taste
5-6 cloves fresh garlic minced (1 1/2 tbsp.)
1 cup grape tomatoes, halved
1/4 red onion, peeled and sliced
1/4 cup Traditional Balsamic Vinegar
1 tbsp. brown sugar
3/4 cup shredded mozzarella cheese
2 tbsp. freshly chopped parsley (or basil for garnish)

Preheat oven to 425 degrees.

Place chicken in baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tbsp. of the minced garlic. Rub seasoning all over each chicken breast. Arrange tomatoes and onions around the chicken in the dish.

Whisk together the balsamic vinegar, sugar and remaining garlic. Pour over chicken and flip to coat chicken breasts. Bake 25 minutes or until no longer pink in the middle. Then sprinkle with cheese and Broil 4-5 minutes or until melted and golden. Sprinkle with parsley.

Serve with rice or pasta drizzled with the pan juices.

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