Roasted Red Pepper, Basil and Mozzarella Chicken

Note the recipe requires at least 1 hour of marinating time, so plan ahead.

In a bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic and a generous pinch of salt and pepper. Add the chicken, turning to coat each side. Cover and refrigerate for 1 hour or up to 12 hours.

Preheat oven to 375 F. Line a rimmed baking sheet with parchment. Remove chicken from marinade and place it on the baking sheet. Bake for 20 minutes, or until the internal temperature reads 160 F. Remove chicken from the oven and turn the broiler to high.

Top each chicken breast with a generous slice of roasted red pepper that has been patted dry, 3 basil leaves and 2 slices of mozzarella.

Place the pan of chicken under the broiler and cook just long enough to allow the mozzarella to melt and brown slightly, about 1-2 minutes. Don’t take your eyes off the chicken because the cheese can go from melted to scorched in a matter of seconds. Remove from oven.

Allow the chicken to rest for 5 minutes. Serve.