Ingredients

• 1/3 cup balsamic vinegar
• 2 tbsp brown sugar
• 1-2 tbsp olive oil
• 1 1/2-2 lbs chicken cutlets
• salt and pepper
• onion powder
• dried basil
• 2 tbsp butter
• 2 garlic cloves, minced
• 16 oz cherry tomatoes, halfed
• 1 cup water
• 8 oz sliced fresh mozzarella

Directions

1. Make the balsamic glaze: In a small saucepan over medium heat, stir together the balsamic vinegar and brown sugar. Stir until the liquid has thickened enough to coat the back of a spoon. Remove from the heat and set aside.
2. Preheat the oven to 400 degrees.
3. Season both sides of the chicken with salt, pepper, a sprinkle of onion powder, and a sprinkle of dried basil. In a large oven-safe skillet over medium-high heat, add the olive oil. Add the chicken to the pan and allow to get a deep golden brown, flip, and brown the other side (you only need a couple minutes per side; it will continue cooking in the oven). You may need to add the chicken in batches to keep from overcrowding the pan (which will prevent browning). Remove the chicken from the skillet and set aside.
4. Add the butter to the skillet, allow to melt, and add the garlic. Cook for one minute and then add the tomatoes. Allow to brown and cook for a couple of minutes and then use the water to deglaze the pan. Reduce the heat to low and allow the sauce to simmer until reduced slightly (taste at this moment and adjust seasonings to your liking).
5. Add the chicken back to the pan, top each piece of chicken with slices of mozzarella, and transfer to the oven. Bake for 8-10 minutes, or until the cheese is bubbly and the chicken is cooked through (the internal temperature should be 165 degrees). You can also broil on low for a couple of minutes to brown the cheese a bit.
6. Remove from the oven and drizzle the balsamic glaze over the chicken. Serve hot with cooked pasta!