Italian Cheese Covered Garlic & Tomato Baked Chicken

Ingredients

Chicken Marinade:

•  4 tablespoons EACH: olive oil and Heinz tarragon vinegar
•  3 TBS minced garlic
•  1
• 1/2 -1 teaspoon red pepper flakes
•  2 teaspoons Italian seasoning
•  12 small boneless skinless chicken tenderloins

Balsamic Tomato Pan Sauce:

•  3 cups cherry tomatoes, halved
•  2-4 Cups Fresh Spinach, chopped
•  4 tablespoons EACH: Heinz tarragon vinegar and room temperature butter
•  1-2 tablespoons honey
•  3 tablespoons minced garlic
•  2 tablespoons chopped basil
•  ½ teaspoon EACH: onion seasoning from Pampered Chef and Mrs.Dash
•  1½ cups shredded mozzarella cheese

Instructions

1. Marinate: Add all the ingredients except the chicken breasts into a zip top bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
2. Balsamic Tomato Pan Sauce: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.
3. Bake:  Season chicken with salt & pepper to taste.  Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Serve warm with crusty bread, pasta, rice, or steamed veggies.