Balsamic Glazed Caprese Chicken

6 skinless, chicken thighs

1 teaspoon Village Batch™ Raw Greek Oregano

1 teaspoon dried basil

1 teaspoon salt

Cracked black pepper, to taste

1 tablespoon Village Batch™ Organic Extra Virgin Olive Oil

2 tablespoons minced garlic

1/3 cup Roland™ Balsamic Glaze

1 1/2 cups grape or cherry tomatoes, divided

8 oz. fresh mozzarella cheese, cut into 6" x 1/2" slices

1/4 cup fresh basil leaves, chiffonade

chiffonade: stack, roll, slice. Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.

 

  1. Preheat oven to 410°F.
  2. Season each chicken thigh with the oregano, basil, salt and pepper.
  3. Heat the oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
  4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the balsamic glaze; stirring to combine while heating through.
  5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes).
  6. Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
  7. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.