Parmesan Encrusted Chicken Caprese Salad

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F.
2. Add the tomatoes to a mixing bowl. Add 1 Tbsp olive oil and 2 minced garlic cloves. Toss to coat. Pour into a baking dish and season with salt and pepper. Bake for 15-20 minutes or until the tomatoes are soft and start to burst. Remove from the oven and set aside.
3. Reduce the oven temperature to 350 degrees F. Spray a baking dish with cooking spray and add both chicken breasts. Cover with aluminum foil and bake for 40-45 minutes or until the internal temperature is 165 degrees F. Remove from the oven and let sit for about 5 minutes. Slice into strips and set aside.
4. Prepare the dressing. Combine 2 Tbsp olive oil with balsamic vinegar, Dijon mustard, honey, 1 minced garlic clove, and a pinch of salt and pepper. Whisk to combine. Taste and adjust the seasoning as necessary.
5. Assemble the salads. Divide the arugula between 2 large plates. Add one chicken breast to each plate. Top with the tomatoes and mozzarella pearls. Drizzle with the dressing and serve immediately. Enjoy!