Ingredients

• 1/2 cup oil and vinegar dressing, divided
• 4 skinless, boneless chicken breasts
• salt and ground black pepper to taste
• 1 pint grape tomatoes, halved
• 1 bunch fresh basil, thinly sliced
• 1 (8 ounce) package fresh mozzarella cheese, sliced

Browse by ingredient

Instructions

1. Pour 1/4 cup dressing into a small bowl.
2. Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
3. Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
4. Spread the tomato mixture evenly around chicken in a single layer.
5. Bake in the Panasonic(R) Countertop Induction Oven using the "Auto Cook" Poultry with Vegetables setting until juices run clear, about 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
6. Remove grill pan and top chicken with the fresh mozzarella cheese. Continue baking until mozzarella cheese is golden brown and bubbly, about 10 minutes.