30-Minute Sheet Pan Chicken Caprese

• 4  - boneless skinless chicken breasts
• 1 teaspoon - salt
• ⅛  - black pepper
• 1 Tbsp - butter
• ½ teaspoon - Italian seasoning
• ¼ teaspoon - garlic powder
• 1 pound - asparagus
• 1 Tbsp - extra-virgin olive oil
• ½ teaspoon - salt
• ⅛  - black pepper
• 1  - tomato
• 6 ounce - fresh mozzarella cheese
• 4 leaves - basil
• 2 Tablespoon - balsamic reduction
• ⅛  - sea salt flakes

Instructions

1. Preheat the oven to 400°F.
2. Line an extra-large baking sheet with parchment paper.
3. Season chicken breasts on both sides with the salt and black pepper.
4. Place the melted butter, Italian seasoning, and garlic powder in a small bowl. Whisk to combine.
5. Brush the chicken on both sides with the garlic-herb butter, and arrange on one side of the prepared baking sheet.
6. Trim the ends from the asparagus spears and place in a large mixing bowl. Drizzle with olive oil and sprinkle with the salt and black pepper. Toss the asparagus to evenly coat.
7. Arrange asparagus on the other side of the baking sheet.
8. Bake the chicken and asparagus on the middle rack of oven for 12 minutes. While the chicken and asparagus bake, prepare the toppings.
9. Cut the tomato into 1/4-inch thick slices. Slice the mozzarella ball into rounds a generous 1/4 inch thick.
10. Carefully remove the baking sheet from the oven. Place 2-3 tomato slices over each chicken breast and 2-3 mozzarella rounds over the tomatoes. With a rubber spatula, gently toss the asparagus.
11. Return the baking sheet to the oven and continue baking until the chicken is cooked through and the mozzarella is melted, 8-10 minutes.
12. Check to see that the dish is done. Remove from oven or add time as needed.
13. Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.
14. Drizzle the balsamic reduction over the chicken. Garnish with basil, and sprinkle with sea salt. Serve immediately.