Sheet-Pan Chicken With Tomatoes And Mozzarella

• 3 pints grape tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 1 tsp. white balsamic or white wine vinegar
• 2 garlic cloves, thinly sliced
• 1 Tbsp. plus 1 tsp. dried oregano
• 2 tsp. kosher salt, divided
• 4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
• 1 tsp. freshly ground black pepper
• 10 oz. fresh mozzarella, thinly sliced into rounds
• 1/2 small red onion, thinly sliced into rounds
• 1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

1. Preheat oven to 400u0b0F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
2. If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
3. Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

grape tomatoes, extravirgin olive oil, white balsamic, garlic, oregano, kosher salt, thin, freshly ground black pepper, fresh mozzarella, red onion, peperoncini

Taken from www.epicurious.com/recipes/food/views/sheet-pan-chicken-with-tomatoes-and-mozzarella (may not work)