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.

Stuffed Green Peppers

Ingredients:
8-12 Green Bell Peppers
2 cups of rice (cook in 4 cups of water)
1 1/2 lbs of sausage, browned
4 c. Asiago/mozzarella cheese, shredded
1-2 onions, chopped small
1-2 tsp garlic salt, to taste
2-3 cups cherry tomatoes
1 cup chicken broth

Directions:
Cook rice according to pkg and cool.Brown sausage. Wash and top peppers, putting the pepper tops in the bottom of crock pot. Mix sausage, rice, 3 cups of cheese, onions and garlic salt together in a large bowl. Add cherry tomatoes. Stuff pepper shells FULL of rice mixture, nice and tight. Place stuffed peppers in crock pot on top of pepper tops. Finish off the rice mixture by spooning it over and around the peppers.(The crock pot above did not get the extra rice filled in around it very good:() Pour chicken broth evenly over and around the peppers. Cover with remaining cheese and cook on low for    2-3 hours on low until peppers are cooked to preferred color and crispness. Enjoy the leftovers!