Sheet Pan Italian Chicken Dinner

• 4  - boneless, skinless chicken breast
• 3 tablespoons - extra virgin olive oil
• 1 tbsp - balsamic vinegar
• ½ tsp - garlic powder
• ½ tsp - dried parsley
• ¼ tsp - dried basil
• ¼ tsp - dried oregano
• ½ tsp - salt
• ¼ tsp - black pepper
• 3 cups - cherry tomatoes
• 8 ounces - fresh mozzarella
• ¼ cup - fresh basil leaves
• ⅛  - cracked black pepper

Instructions

1. Preheat the oven to 425°F.
2. Place the chicken breasts between two pieces of plastic wrap or parchment paper, and roll or pound them to 1/2-inch thickness.
3. Whisk together the olive oil, vinegar, garlic powder, parsley, basil, oregano, salt, and pepper in a small bowl.
4. Place the chicken breasts and tomatoes on a large, parchment-lined sheet pan. Pour the dressing over top and massage it into the chicken and tomatoes.
5. Bake dish on middle rack of oven until chicken has reached an internal temperature of 165°F, about 20 minutes.
6. Check to see that chicken is done. Remove from oven or add time as needed.
7. Allow chicken to rest for 5 minutes. Place chicken and tomatoes on a platter and top with mozzarella, basil and a twist of freshly cracked pepper.