A balsamic reduction adds a hint of brightness to this easy weeknight meal!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3jYgeGWWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Recipe courtesy of Food Network KitchenTotal: 40 minActive: 20 minYield: 6 servingsLevel: EasyIngredients2 tablespoons olive oil1 tablespoon Italian seasoningKosher salt and freshly ground black pepper2 pints cherry tomatoes6 boneless, skinless chicken breasts (about 3 pounds)1/2 cup balsamic vinegarOne 1-pound ball fresh mozzarella, sliced into 6 rounds10 fresh basil leaves, tornBaby arugula, for servingCrusty bread, for servingDirectionsPreheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes. Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes. Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F). Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SheetPanCapreseChicken #RecipeoftheDay #FoodNetworkRecipe of the Day: Sheet Pan Caprese Chicken | Food Networkhttps://youtu.be/UFvFVUnTItQ
