Balsamic Chicken Skillet
Ingredients
| 2 Tbs | olive oil |
| 2 Tbs | brown sugar |
| 1/4 cup | balsamic vinegar |
| 1 Tbs | soy sauce |
| 2 cloves | garlic, minced |
| black pepper, to taste | |
| 6 | boneless, skinless chicken thighs |
| 4 oz | mozzarella cheese, cut into 6 slices |
| 2 | Roma tomatoes, cut into 6 slices each |
| 1/4 bunch | parsley, chopped |
Steps
- Combine first 6 ingredients in a gallon zip-top bag or other container and mix well. Add chicken, turning to coat. Marinate for 30 minutes to 8 hours in the refrigerator, turning occasionally.
- Heat large skillet over medium heat. Reserve marinade. Add well drained chicken pieces and cook until browned and internal temperature reaches 165F, about 5 minutes per side.
- Set chicken aside. Pour remaining marinade into skillet and boil over medium heat, stirring often until it reduces to a thick glaze.
- Reduce heat to medium low. Return chicken to skillet and spoon glaze over each piece. Top each piece with a slice of cheese and 2 slices of tomato. Cover skillet and heat until cheese melts. Top with parsley.