We had this Fresh Mozzarella and Balsamic Chicken the other night, and it ended up being SO INSANELY DELICIOUS. It was really easy and is absolutely a new house favorite.
1 lb of boneless, skinless chicken breast
1 fresh tomato, sliced
1 ball of fresh mozzarella (I bought it in the little cheese counter / section of my grocery store)
2 tablespoons of balsamic vinegar (I didn’t actually measure, this is approximate. I would just eyeball it – you don’t want to use TOO much but you don’t want to use too little, either)
Salt and pepper (to taste)
1 tablespoon of dried basil
1 teaspoon of dried parsley
2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup plain breadcrumbs
1 egg beaten with 1 tablespoon of water
Preheat oven to 400 degrees.
Grease a 8×8 casserole dish and set aside.
Combine the Italian seasoning, garlic powder, salt, pepper, onion powder, and breadcrumbs in a bowl. Dip each piece of chicken in the egg / water mixture, then dip each piece of chicken in the seasoning mixture and be sure to coat each breast well.
Place chicken in the casserole dish you set aside. Bake at 400 degrees for 25 minutes.
Remove the chicken and turn the oven to broil. Remove the chicken and put on a piece of tin foil. Top the chicken with the sliced tomatoes, fresh mozzarella, and balsamic vinegar.
Place back in the oven for an additional 3-5 minutes until the cheese is melted.
Remove from the oven and then sprinkle with the basil and parsley.