June Pan Caprese Chicken


¼ cup Dijon mustard

tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon crushed garlic

1 teaspoon salt

4 boneless, skinless chicken breasts

2 cups cherry tomato halves

1 tablespoon balsamic vinegar

teaspoons extra-virgin olive oil

¼ teaspoon salt

4 ounces sliced fresh mozzarella

½ teaspoon flaky sea salt

3 tablespoons sliced basil leaves

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