Baked Chicken Caprese l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/baked-...

Ingredients

▢4 boneless skinless chicken breasts
▢2 tablespoons low sodium chicken broth or water
▢2 tablespoons balsamic vinegar
▢1 tablespoon olive oil
▢1 tablespoon basil pesto
▢1 tablespoon honey
▢1 teaspoon corn starch
▢1 teaspoon salt
▢2 cloves garlic minced
▢¼ teaspoon black pepper
▢2 cups cherry tomatoes
▢4 slices fresh mozzarella cheese (or 1 cup shredded)
▢fresh basil

Instructions
Lightly grease a 9×13″ casserole dish and turn the oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to pound the thick end of the chicken breasts so that they are close to uniform in size (this will ensure all the chicken is cooked at the same time).
Place chicken breasts in the bottom of the baking dish.
Whisk together chicken broth, balsamic vinegar, oil, pesto, honey, corn starch, garlic, salt and pepper.
Drizzle balsamic mixture over chicken.
Place tomatoes in the baking dish around the chicken.
Bake at 425 degrees F for 15-23 minutes (the exact time will depend on the exact thickness of your chicken breasts), until chicken reaches an internal temperature of at least 165 degrees F.
Top each chicken breast with mozzarella cheese. Return to the oven and broil for 1-2 minutes, just until melted.
Sprinkle with fresh chopped basil and serve.