Ingredients

• ⅓ cup balsamic vinegar
• 2 Tbsp. honey
• 2 Tbsp. oil, such as avocado or olive oil
• 2 garlic cloves, minced
• 1 tsp. Italian seasoning
• 1 Tbsp. Dijon mustard

• 8 oz. grape tomatoes, halved
• 8 oz. fresh mozzarella balls (ciliegine or pearls)
• 2 Tbsp. finely chopped fresh basil

• 2 lb. boneless, skinless chicken breasts, pounded to even thickness
• 2 Tbsp. avocado oil or other high-heat oil
• Kosher salt and freshly ground black pepper

Instructions

1. In a small bowl, whisk together all of the sauce ingredients. Season with salt and pepper to taste, then set aside.
2. In another bowl, combine the tomatoes, mozzarella, and basil. Season lightly with salt and pepper and set aside.
3. Preheat the oven to 400°F.
4. Place a large oven-safe skillet over medium-high heat and add the oil. Season the chicken on both sides with salt and pepper. Once the oil is hot and shimmering, arrange the chicken in the skillet in a single layer. Sear for 1–2 minutes per side, just until lightly browned.
5. Pour the prepared balsamic sauce into the skillet. It should begin simmering right away. Use a wooden spoon to loosen any browned bits from the bottom of the pan.
6. Remove the skillet from the heat and evenly scatter the tomato and mozzarella mixture over the chicken.
7. Transfer the uncovered skillet to the oven and bake for 18–23 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Remove from the oven and allow the chicken to rest for 5 minutes before serving.

• Mozzarella: If using ciliegine (cherry-size mozzarella), cut the balls in half. Pearl-size mozzarella can be used as-is.
• Chicken Prep: Pound the chicken breasts between two sheets of plastic wrap or inside a gallon-size zip-top bag using a mallet or rolling pin. This ensures even cooking, improves tenderness, and helps keep the meat juicy.