Margarita Chicken

This is an easy dish to get on the table on busy nights. It’s also healthy and visually appealing. It takes almost like a pizza with the fresh tomatoes, basil, and mozzarella, hence the name Margarita! It is definitely best in the Summer when tomatoes and basil are at their absolute best! Serve with a side of fresh bread to mop up the pan sauce!

Ingredients

1 ½ lbs. boneless, skinless chicken breasts

2 tbsps. olive oil

1 tbsp. chopped fresh rosemary

Zest and juice of one lemon

Sea salt and freshly ground pepper

1 red onion, thinly sliced

1 cup white wine (I like sauvignon blanc)

2 cups cherry tomatoes halved

8 oz fresh mozzarella sliced in thin pieces

1 cup basil, chopped

Balsamic vinegar glaze

1. Preheat oven to 425 F. Rub the chicken with the olive oil, lemon zest, and season with salt and pepper.

2. Place 2 tbsps. olive oil in a wide oven safe skillet and sear the chicken on both sides on medium high heat for 5 minutes on each side until browned. Stir the red onion into the pan and cook for about 2 minutes. Reduce the heat to medium and add the wine and lemon juice, scraping up any brown bits on the bottom of the pan. Simmer for 10 minutes until the sauce has been reduced. Top the chicken with a slice of mozzarella cheese and transfer the pan to the oven to cook for about 5-10 minutes until cheese has melted.

3. Remove dish from the oven and top with cherry tomatoes, basil and drizzle with the balsamic vinegar. Spoon the sauce over the chicken and serve with a side of green beans or roasted broccoli.