2 months and 10 days until I have to send in my audition tapes….reality kinda hit me a few days ago, so I’ve been just practicing my little butt off lately! It’s been great, but definitely has eliminated any free time I possibly have.
Breaking news: I CREATED THIS RECIPE. Or maybe not…I’m sure 5000 people have probably thought of this idea. But it turned out beautifully, and was incredibly delicious. I might try stuffing the mozzarella inside the chicken next time (Charlie thought of that idea….brilliant!). It’s yummy, and if you do the prep beforehand, it shouldn’t take more than half and hour to make!
YIELD: 2 servings
TIME: 1 hour
4 roma tomatoes, diced
2 Tbsp minced basil
salt and pepper, to taste
1 large ball fresh mozzarella, sliced
2 boneless skinless chicken breasts
1-2 Tbsp Italian seasoning
2 Tbsp balsamic vinegar
Bake at 350 F and chop roma tomatoes and basil and mix in a medium sized bowl. Mix in salt and pepper and let the flavors marinate. Dredge the chicken in Italian seasoning, salt, and pepper, and brown until no more pink is on the outside. Place in a square Pyrex pan coated with olive oil. Top chicken with mozzarella slices and tomato/basil mixture. Pour balsamic vinegar on top of the chicken and bake 15-20 minutes, until cheese is completely melted. Serve warm and top with extra tomato mixture.
Hope y’all enjoy!