Servings: 4
Ingredients
- 2 boneless skinless chicken breasts approximately 2 pounds, sliced horizontally
- 1 cup shredded mozzarella cheese
- 4 Tbsp balsamic vinegar
- 3 Tbsp Honey
- 1 Tbsp Lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse salt
- 2 large yellow squash sliced ¼ inch thick
- 2 large tomatoes sliced
- 2 cups cherry tomatoes
Instructions
- Whisk together all the marinade ingredients and pour into a gallon size freezer bag or Ziploc bag. Add chicken to the bag and thoroughly coat with the marinade. Place in the refrigerator and allow to sit for a minimum of 6 hours, up to overnight.
- When ready, remove marinated chicken from the refrigerator and allow to reach room temperature.
- Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
- Preheat oven to 400° F.
- Arrange chicken and vegetables in a single, even layer, and bake for 20 minutes (or until the internal temperature of chicken reaches 165° F).
- Top with shredded mozzarella cheese and return to oven for 5 minutes, until cheese is completely melted.
- Drizzle with balsamic reduction and serve.
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