Balsamic Chicken Skillet

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Brown sugar(30g)
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  Vinegar, Balsamic(60g)
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  Soy Sauce, Low Sodium(15g)
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  Garlic(120g)
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  Freshly cracked pepper ($0.05)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Cheese, Mozzarella, Fresh(113g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Tomato
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  Parsley, Fresh

Instructions

1. 1Prepare the marinade by stirring together the olive oil, brown sugar, balsamic vinegar, soy sauce, minced garlic, and some freshly cracked pepper (about 10-15 cranks of a pepper mill).
2. 2Place the chicken thighs in a gallon-size zip top bag or a shallow dish and pour the marinade over top. Stir to coat the chicken in the marinade. Marinate the chicken in the refrigerator for 30 minutes to 8 hours, turning occasionally to redistribute the marinade.
3. 3When ready to cook the chicken, heat a large skillet over medium flame. When the skillet is hot, carefully take the chicken thighs out of the marinade and place them in the hot skillet. Cook the chicken thighs until cooked through and browned on each side (about 5 minutes each side). While the chicken is cooking, slice the mozzarella into six pieces, slice the tomatoes (at least 12 slices), and roughly chop the parsley.
4. 4Once the chicken is cooked through, remove it to a clean plate. Pour the remaining marinade into the skillet and let it boil over medium heat, stirring often, until it has reduced to a thick and rich glaze.
5. 5Turn the heat under the skillet down to medium-low, return the chicken to the skillet, and spoon some of the glaze over each piece. Place a slice of mozzarella on top of each piece of chicken, followed by two slices of tomato. Place a lid on the skillet and let it heat through until the mozzarella is melted. Top the chicken with the chopped fresh parsley, then serve.