Ingredient:
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2/3 cup Italian salad dressing
- 2 tablespoons olive oil
- 1/2 pound fresh mozzarella cheese, cut into 4 slices
- 2 medium tomatoes, sliced
- 1 tablespoon balsamic vinegar or balsamic glaze
- Torn fresh basil leaves
Directions:
1. In a large resealable plastic bag add chicken and Italian dressing; seal bag and turn to coat. Refrigerate 4-6 hours. Drain chicken, discarding marinade.
2. Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°.
3. Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.
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