2pintscherry tomatoeshalved or quartered, depending on size
6-8slicesfresh mozzarella cheese
1tbs.red wine or balsamic vinegar
kosher salt and pepper
chicken marinade
2clovesgarlicminced
2tbs.olive oil
2 tbs. red wine or balsamic vinegar
1tbs. dried oregano
Instructions
Preheat oven to 400 degrees.
In a ziplock bag, combine all ingredients for the chicken marinade. Season each chicken breast with salt and pepper on both sides, then place them into the bag. Marinate in refrigerator as you prep other ingredients (about 10 minutes; can be longer if needed).
Prep a 9x12" glass baking dish with cooking spray. Slice cherry tomatoes into half or quarters and place into dish.
Top cherry tomatoes with 2 tablespoons of pesto, 1 tablespoon of red wine or balsamic vinegar and 1 teaspoon each of salt and pepper. Mix well to coat.
After 10-12 minutes, remove chicken from refrigerator. Move tomatoes towards the edges of the dish so chicken breasts can lay side by side in the middle (chicken can lay over some tomatoes).
Top each breast with 1 tablespoon of prepared pesto each. Using a spoon or spatula, spread over each breast.
Over the pesto, lay 2-3 slices of mozzarella over each chicken breast.
Place baking sheet into oven and bake for 18-20 minutes. Remove from oven.
Turn heat to broil or highest heat setting in oven. Move top rack 4-5 inches from the top of the oven (make sure dish can still fit in nicely). Place dish back in and broil for 2-3 minutes or until cheese is golden and bubbling (cheese can burn quickly so stay nearby!).
Serve in bowls with chicken breast over a scoop of cherry tomatoes!