Serves 6
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 pints cherry tomatoes
- 6 boneless, skinless chicken breasts (about 3 pounds)
- 1/2 cup balsamic vinegar
- One 1-pound ball fresh mozzarella, sliced into 6 rounds
- 10 fresh basil leaves, torn
- Baby arugula, for serving
- Crusty bread, for serving
- Preheat the oven to 400 degrees F.
- Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan.
- Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning.
- Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
- Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
- Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat.
- Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
- Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast.
- Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
- Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction.
- Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.