I found this recipe in the 2015 edition of Taste of Home's Annual Recipes. I might leave the salad dressing out of this recipe and just season the chicken with salt and pepper. When tomatoes are in season and you have fresh mozzarella; you don't need to overdo the flavor on the chicken.
2/3 C. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless skinless chicken breasts
2 tbsp. canola oil
1/2lb. fresh mozzarella cut into 4 slices
2 medium tomatoes, sliced
1 tbsp. balsamic vinegar or balsamic glaze
Torn fresh basil leaves
In a large resealable plastic bag, combine the Italian salad dressing, chicken seasoning and Italian seasoning. Add to chicken; seal the bag and turn to coat. Refrigerate 4-6 hours. Drain the chicken and discard the marinade. Preheat oven to 450 degrees. In an ovenproof skillet, heat the oil over medium high heat, brown the chicken on both ides. Transfer the skillet to the oven; bake 15 to 18 minutes or until a thermometer reads 165 degrees.
Top the chicken with cheese and tomato. Bake 3-5 minutes or until the cheese is melted. Drizzle with vinegar and top with basil.
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