• Preheat the oven to 400°F.
• In a small bowl, whisk together ¼ cup olive oil, 2 tablespoon balsamic vinegar, 2 minced garlic cloves (or frozen cubes),1 teaspoon Italian seasoning, and a pinch of salt. Toss with 1 pint grape halved tomatoes and transfer to the sheet tray.
• Season 4 boneless,skinless chicken cutlets on both sides with salt and pepper.  Nestle chicken evenly spaced in between the tomatoes. Pour remaining oil and vinegar mixture over chicken cutlets.
• Roast until chicken is almost fully cooked through and tomatoes are starting to burst, about 8-10 minutes.
• Remove from the oven and add 2 tablespoons of prepared sauce to each chicken cutlet and top with fresh mozzarella and any other desired “pizza” toppings like ½ thinly sliced red onion, olives, and ½ cup thinly sliced pepperoncini peppers.
• Return to the oven and roast until cheese is melted and chicken is fully cooked through, 2–4 minutes. Once melted, I like turning on the broiler for 1-2 minutes to get the cheese bubbly and brown.

SERVING SUGGESTIONS

• To complete the meal serve with a Caesar salad mix, and garlic bread.

SWAP SUGGESTIONS

• Protein: Swap chicken cutlets for traditional chicken breasts or thighs and adjust cooking time accordingly.
• Vegetarian: Swap chicken for cauliflower steaks or Pita bread.
• Gluten-free: Recipe is gluten free as written.
• Other: Swap any of the “toppings” and customize each person's pizza chicken with whatever toppings they’d like.

WEEKEND PREP / MAKE AHEAD

• Make oil + vinegar mixture and store in an airtight container.
• Slice or prep any veggies you plan to top chicken with and store in airtight bag or container.