Check it out! I finally remembered to take a picture, LOL! I consider this a personal triumph to say the least, LOL! I will also add that this meal was DY-NO-MITE!!! Hubby loved it as well and devoured every last bite. It was especially nice that I had all of the ingredients on hand as they are all pretty much standard stock in my house. I only marinaded the chicken for a few hours so an overnight marinade would probably be even better. our chicken breasts were totally mutant things so we only used one and filleted it into two serving. Even doing so, my portion was a good 5 ounces so it was still a healthy serving. The original recipe had this being prepared on the grill and served over pasta but I did it on the stove and finished it in the oven and served it with zucchini ribbons. It worked out just fine. I hope you enjoy it however you prepare it!
2 boneless, skinless chicken breasts
1-2 Cups Italian Salad Dressing
1 large tomato, diced (or 1 basket grape/cherry tomatoes, halved)
2-3 cloves garlic, chopped
1 tablespoon fresh basil (chiffonade), dried will do if it is all you have
1/4 Cup good balsamic vinegar
1 Cup shredded mozzarella
Preheat over to 400F
Marinade the chicken breasts in the Italian dressing for at least 2 hours or overnight.
Mix tomato, garlic, basil, and balsamic vinegar in a nonreactive bowl and set aside
Add a little bit of the chicken marinade to an over proof skillet and heat.
Add chicken breast and sear on each side.
Pour tomato mixture over chicken and transfer pan to hot oven
Roast for about 20 minutes until chicken is almost done and tomatoes are softened
Top chicken and tomatoes with shredded mozzarella and continue roasting until cheese is melted and chicken is cooked.
Serve over anger hair pasta and/or zucchini ribbons
and top with Parmesan cheese