Balsamic Chicken

Balsamic Sauce:

1/3 C. Balsamic Vinegar
2 T. Honey
2 T. olive oil
2 Garlic cloves, minced
1 t. Italian seasoning
1 t. Dijon Mustard

Tomato Mozzarella Mix

8 oz. Grape Tomatoes, halved
8oz. Mozzarella balls (ciliegine or pearls)
2 T. Basil, fresh chopped

Chicken:

2 lb boneless skinless chicken breasts
2 T. avocado oil 
Salt & pepper

Preheat oven to 400 degrees. Heat oil over medium-high heat in a large oven-safe skillet.  (We use cast iron.) Season the chicken all over with salt and pepper to taste.  Heat oil in pan, then add chicken to the skillet and cook for 1-2 minutes on each side until lightly brown.  Pour the balsamic sauce mixture over the chicken. Immediately remove the pan from the heat and add the tomatoes and cheese mixture over the top. Bake uncovered for 18-23 minutes or until internal chicken temp reaches 165 degrees.  Remove from the oven and rest for 5 minutes before serving.

Salad Dressing

Ingredients:
1/4 c. olive oil
2 T. lemon juice
2 t. honey mustard or Dijon
2 garlic cloves
1/2 t. sugar or honey to taste
1/2 t. dried oregano
1/4 t. salt
1/4 t. dried thyme
1/8 tsp. pepper

***From Kaye Wheeler