Wonderful dish and simply to make. I found it to be easy as long as all your ingredients were cut and ready to go prior to cooking the meal. Could cut a day ahead of time for the next day meal and the glaze took the longest to make. Still super easy and probably could use a prepared one if you don’t want to make it. I did add a dash of white wine over chicken to deglaze and butter to make a sauce, but not necessary. Also, I found adding your tomatoes and fresh mozzarella, basil towards the end of cooking time is best. Preventing tomatoes from getting soft and cheese being to melted, basil from turning brown, just slightly warmed tastes amazing. I served it with rice pilaf and zucchini. Everything fresh from the garden. Great as a left over with a big piece of Italian bread or to make sandwiches for lunch the next day.
