Ingredients
- 6 boneless skinless chicken thigh, halved
- 2 Tablespoons olive oil
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano leaves
- salt and pepper
- 1/3 cup red onion , diced
- 1/3 cup balsamic vinegar
- 2 Tablespoons light brown sugar
- 1 clove garlic
- 2 tomatoes , thinly sliced
- 250g fresh mozzarella cheese ball , sliced
Method
- Preheat oven to 180 degrees C.
- Season chicken on both sides with oil, basil, oregano, salt and pepper.
- Heat 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden. Remove to plate
- Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the pan and simmer, stirring, 2-3 minutes.
- Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through, about 10-20 minutes depending on how thick the breasts are. Remove from oven.
- Turn oven to broil.
- Top each chicken with a slice of fresh mozzarella cheese. Broil for 2-3 minutes, or until the cheese has melted completely.
- Serve immediately, topped with fresh sliced tomatoes and basil and spooning the pan sauce over the top.