Chicken Caprese on a baking sheet

Ingredients:

• 6 boneless, skinless chicken breasts (about 1.3 kg)
• 2 tbsp. l. olive oil
• 1 tbsp Italian seasoning
• 4 cups cherry tomatoes
• 0.5 cup balsamic vinegar
• 1 ball fresh mozzarella (450 g), cut into 6 rounds
• 10 fresh basil leaves, torn
• Small arugula, for serving
• Crustless bread, for serving

Preparation:

1. Preheat oven to 200°C.
2. Drizzle 1 tablespoon of olive oil onto a rimmed baking sheet and spread it evenly over the entire surface with your fingers. Sprinkle with Italian seasoning, 1 tablespoon of salt, and a pinch of freshly ground black pepper. Scatter the cherry tomatoes over the baking sheet and shake it back and forth to coat them evenly with the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes toward the sides, and drizzle the chicken with the remaining 1 tablespoon of olive oil.
3. Bake until tomatoes are soft and beginning to burst, 20 to 25 minutes.
4. Meanwhile, pour the vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat the back of a spoon, 7-8 minutes.
5. Remove the baking sheet from the oven and top each chicken breast with a slice of mozzarella. Bake until the cheese is melted and a thermometer inserted into the thickest part of the breast registers 160°F (71°C), 5-7 minutes (the chicken will continue to cook until it reaches 165°F (74°C).
6. Sprinkle the chicken and tomatoes with basil and drizzle with balsamic vinegar. Pour the juices from the pan over the tomatoes and chicken. Serve on a bed of arugula with bread for dipping.