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Caprese Chicken Recipe

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This recipe for Caprese Chicken, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Savage


6 skinless bone-in free range organic chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

Salt and fresh ground black pepper to taste

1 tablespoon olive oil

2 tablespoons minced garlic

1/3 cup balsamic vinegar

2 tablespoons brown sugar packed

1 cups grape or cherry tomatoes cut in half

8 oz. fresh mozzarella cheese sliced

cup fresh basil leaves

Preheat oven to 410F.
In a large bowl, add chicken and season with the oregano, basil, salt, and pepper.

Heat a large and oven safe skillet over medium-high heat. Add the olive oil.

Sear the chicken for 3 to 5 minutes each side and until the chicken is golden brown on top.

Transfer chicken to a plate.

In the same skillet, add garlic and cook for about 1 minute.

Add the balsamic vinegar and brown sugar. Bring to a simmer and stir occasionally, until glaze has thickened (about 5-6 minutes).

Return the chicken to the pan. Coat the chicken evenly with the glaze. Add 1 cup of the tomatoes in the skillet.
Place the skillet in the oven.

Bake for about 30 minutes or until the chicken is cooked through. The chicken has to reach an internal temperature of 165 degrees F.

Top each chicken with mozzarella cheese. Then broil for 2-3 minutes, or until the cheese has melted completely.

Serve immediately, drizzled with the balsamic reduction from the pan and garnished with basil and cherry tomato if desired.

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