CAPRESE CHICKEN

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Kosher salt, to taste

Freshly ground black pepper, to taste

2 pounds boneless, skinless chicken breast

2 tablespoons unsalted butter

8 ounces fresh mozzarella cheese, cut into 8 slices

2 Roma tomatoes, sliced (or whole grape or cherry tomatoes)

1/4 cup basil leaves

1/2 cup balsamic vinegar

2 tablespoons brown sugar, packed

Preheat the oven to 400 degrees. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool. In a small bowl, combine olive oil, basil and oregano; season with salt and pepper to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat. Place into oven and roast until chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 25-30 minutes. Top each chicken with mozzarella cheese. Broil 2-3 minutes, or until cheese has melted completely. Serve immediately by topping with tomatoes, drizzling with balsamic reduction and garnishing with basil, if desired.