Caprese Chicken

salad is one of my favorite dishes! The complemented taste of tomato, mozzarella cheese and balsamic dressing all together is so delightful. When my aunt shared this recipe with me on Facebook, I knew I had to give it a try! The recipe is super delicious and the chicken thighs are super tender. I hope you enjoy this non traditional chicken recipe!

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INGREDIENTS:

• 6 skinless , bone-in chicken thighs

• 1 teaspoon dried oregano*

• 1 teaspoon dried basil*

• 1 teaspoon salt

• Pepper , to taste

• 1 tablespoon olive oil (or a light spray of cooking oil spray)

• 2 tablespoons minced garlic

• 1/3 cup balsamic vinegar

• 2 1/2 tablespoons brown sugar , packed

• 1 1/2 cups grape or cherry tomatoes , divided

• 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices

• 1/4 cup fresh basil leaves , finely chopped

Balsamic Glaze: (Optional To Serve)

• 1/3 cup balsamic vinegar

• 2 tablespoons brown sugar , packed

Note: *You can substitute oregano and basil for Italian seasoning or pizza topper if that is what you have on hand

Cooking Instructions:

1. Preheat oven to 410°F.

2. Season each chicken thigh with the oregano, basil, salt and pepper.

3. 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.

4. Return the skillet back to the stove; fry garlic 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).

5. 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.

6. Slice the remaining 1/2 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 (as pictured above), 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.

Here are some pictures from the cooking process. I forgot to take pics with the cheese melted and the chicken garnished because it smelled so good and I was hungry LOL....Sorry!