4 thin sliced boneless, skinless chicken breasts
1 tablespoon olive oil
juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon Herbs de Provence
1/2 teaspoon fresh ground pepper
park skim mozzarella ball, sliced
1/2 cup grape tomatoes, halved
- Preheat oven to 425 degrees.
- Lay chicken on a large sheet pan. Brush with olive oil. Squeeze lemon juice over chicken. Sprinkle with kosher salt, herbs de Provence and pepper.
- Bake for 20-25 minutes, until internal temperature reaches 165 degrees.
- Lay chicken on platter with mozzarella slices and tomatoes between breasts. Sprinkle basil over platter and drizzle with balsamic glaze.
Until next time, Kris