This dish is simple, flavorful and healthy, making it a great weeknight dinner. I like to serve it with pasta or vegetable spirals to drizzle the pan sauce and burst tomatoes on top of.

Chicken Marinade
-2 Tbsp olive oil
-2 Tbsp balsamic vinegar
-1 tsp Italian seasoning
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-2 cloves garlic, minced
-4 chicken breasts, slice in half into strips

-4 Tbsp balsamic vinegar
-2 Tbsp melted butter
-1 Tbsp honey
-3 cloves garlic, minced
-1 tsp thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 pint grape tomatoes (I like the multi-colored ones)
-1 c shredded mozzarella cheese

In a medium dish, stir together the ingredients for the chicken marinade, add chicken breasts, then turn to coat. Refrigerate at least 15 minutes, but up to 4 hours, to let chicken marinate.

Once the chicken has marinated. In a 13×9 baking dish, stir together balsamic vinegar, melted butter, honey, garlic, thyme, salt and pepper. Add tomatoes and stir. Add chicken strips, spooning some of the sauce on top. Bake at 425 for 20 minutes. Top chicken with the mozzarella, then bake an additional 10-15 minutes, until chicken is cooked through. Cool 10 minutes, then serve.