Servings: 6

1 tablespoon olive oil 1 tablespoon olive oil
1/2 cup diced onion ½ cup diced onion
1 tablespoon chopped garlic 1 tablespoon chopped garlic
2 pounds ground chicken 2 pounds ground chicken
1 teaspoon kosher salt 1 teaspoon kosher salt
1/2 dried oregano ½ dried oregano
1/2 teaspoon dried basil ½ teaspoon dried basil
1/2 teaspoon dried parsley ½ teaspoon dried parsley
8 ounces tomato sauce 8 ounces tomato sauce
1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
8 ounces mozzarella pearls 8 ounces mozzarella pearls
10 ounces cherry tomatoes, halved 10 ounces cherry tomatoes, halved
Fresh chopped basil, balsamic glaze and grated parmesan cheese for garnish Fresh chopped basil, balsamic glaze and grated parmesan cheese for garnish

Preheat the oven to 500 degrees.
Start by adding the olive oil to a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the garlic, stir and cook 1 minute longer.
Add the ground chicken to the skillet, breaking up as it cooks until completely cooked through. Drain any drippings from the pan if needed.
Season the chicken with salt, oregano, basil and dried parsley. Pour in the tomato sauce and balsamic vinegar and stir to combine.
Add the mozzarella balls and the cherry tomatoes to the skillet, scattered around the pan. Bake for 7 to 8 minutes until the cheese is melted and the tomatoes are slightly blistered.
Garnish with fresh chopped basil, grated parmesan cheese and drizzled balsamic glaze.

We like to place a trivet on the table and serve this ground chicken recipe right in the skillet. It’s a beautiful presentation, but also it makes for a family style, easy dinner. Everyone can help themselves right from the skillet and either eat as is or spoon over pasta.  We like to place a trivet on the table and serve this ground chicken recipe right in the skillet. It’s a beautiful presentation, but also it makes for a family style, easy dinner. Everyone can help themselves right from the skillet and either eat as is or spoon over pasta.