Balsamic Mozzarella Chicken with Garlic Parmesan Rice

Ingredients

• 4 boneless, skinless chicken breasts, about 6 ounces each
• 1 cup balsamic vinegar, preferably aged for a sweeter flavor
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 ounces fresh mozzarella, sliced into thick pieces
• Fresh basil leaves for garnish
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine balsamic vinegar, olive oil, dried oregano, salt, and pepper to create the marinade.
3. Pound the chicken breasts to an even thickness of about 1/2 inch.
4. Marinate the chicken breasts in the mixture for at least 30 minutes.
5. Lay 2 slices of fresh mozzarella in the center of each chicken breast and fold over.
6. Sear the marinated chicken in a large oven-safe skillet over medium-high heat for 3-4 minutes on each side.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
8. While the chicken is baking, prepare the garlic parmesan rice by melting butter in a saucepan, adding minced garlic, and sautéing until fragrant.
9. Add the rice and stir to coat it in the garlic butter, cooking for 2-3 minutes.
10. Pour in the chicken broth, season with salt and pepper, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
11. Fluff the rice before serving, and serve the chicken over the garlic parmesan rice, garnished with fresh basil leaves.

Nutrition