Preheat the oven to 400 degrees F. Chop the onion, mince the garlic, slice the tomatoes, and chop the basil. Set all ingredients aside.
Heat olive oil in a large, oven safe skillet, over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for about 30 seconds.
Add the ground chicken and cook until completely cooked through, breaking apart as it cooks.
Season with salt, oregano, dried basil, and dried parsley. Stir to combine. Add the tomato sauce and balsamic vinegar and stir to combine. Let simmer for about 5 minutes.
Scatter the mozzarella balls and sliced tomatoes around the skillet. Bake for 5-7 minutes or until the cheese is melted and starting to spread. The tomatoes should start to soften and burst.
Remove from the oven and drizzle balsamic glaze over the top. Garnish with a sprinkle of grated parmesan cheese and fresh chopped basil.
Serve warm and enjoy!
Leftovers should be cooled completely and stored in an airtight container in the fridge.
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Preheat the oven to 400 degrees F. Chop the onion, mince the garlic, slice the tomatoes, and chop the basil. Set all ingredients aside.
Heat olive oil in a large, oven safe skillet, over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for about 30 seconds.
Add the ground chicken and cook until completely cooked through, breaking apart as it cooks.
Season with salt, oregano, dried basil, and dried parsley. Stir to combine. Add the tomato sauce and balsamic vinegar and stir to combine. Let simmer for about 5 minutes.
Scatter the mozzarella balls and sliced tomatoes around the skillet. Bake for 5-7 minutes or until the cheese is melted and starting to spread. The tomatoes should start to soften and burst.
Remove from the oven and drizzle balsamic glaze over the top. Garnish with a sprinkle of grated parmesan cheese and fresh chopped basil.
Serve warm and enjoy!
Leftovers should be cooled completely and stored in an airtight container in the fridge.
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