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Balsamic Glazed Caprese Chicken

September 11, 2016

 

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I’m savoring those last flavors of summer with this Balsamic Glazed Caprese Chicken. Another thirty minute meal in one pan. Simply saute your chicken, create a quick garlic balsamic glaze and then reunite the chicken with the sweet sauce. Add garden fresh cherry tomatoes and sliced mozzarella. Top with fresh basil chiffonades. Tender. Sweet. Delicious.

Balsamic Glazed Caprese Chicken

Serves 6

6 skinless, chicken thighs
1 teaspoon dried oregano

1 teaspoon dried basil
1 teaspoon salt
Cracked black pepper, to taste
1 tablespoon olive oil (or a light spray of cooking oil spray)
2 tablespoons minced garlic
⅓ cup balsamic vinegar
2½ tablespoons brown sugar, packed
1½ cups grape or cherry tomatoes, divided
8 oz. fresh mozzarella cheese, cut into 6x ½-inch slices**
¼ cup fresh basil leaves, chiffonade

Balsamic Glaze: (Optional To Serve)
⅓ cup balsamic vinegar
2 tablespoons brown sugar, packed

Preheat oven to 410 degrees.
Season each chicken thigh with the oregano, basil, salt and pepper.
Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
Return the skillet back to the stove; add garlic and cook til until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
Optional:
If wanting to serve with extra balsamic glaze, make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.
Adapted from: Cafe Delites

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