Caprese Chicken

Chicken, juicy tomatoes, fragrant pesto, and melted mozzarella.

• ¼ cup + 1 tablespoon extra-virgin olive oil
• ¼ cup balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper, plus more for serving
• 1 teaspoon Italian seasoning
• 4 chicken breasts (about 1½ kilograms)
• 2 tomatoes, sliced or diced
• ¼ cup pesto, plus more for serving
• 230 grams fresh mozzarella, cut into 8 pieces
• 2 tablespoons honey, warmed

1. In a large bowl, whisk together ¼ cup olive oil, balsamic vinegar, garlic, salt, pepper, and Italian seasoning. 
2. Transfer ¼ cup of the marinade to a medium bowl. 
3. Add the chicken to the large bowl with the marinade and toss to coat. Add the tomatoes to the medium bowl and toss to coat with the marinade. 
4. Marinate the chicken and tomatoes in the refrigerator for at least 30 minutes or up to 1 hour.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken and cook until browned, 3-4 minutes per side.
6. Reduce the heat to low and spread pesto over the tops of the chicken. 
7. Top each breast with 2 slices of mozzarella, cover, and cook until the mozzarella has melted and the chicken’s internal temperature reaches 70°C on a thermometer.
8. Divide the chicken among 4 plates, add the marinated tomatoes, and drizzle with honey. Serve with the remaining pesto on the side, if desired.