Lazier Chicken

This was originally a Rachael Ray recipe but I made enough changes that I feel safe calling it my own.  It is super easy, especially because you can make any/all of the components ahead of time and throw it together in a snap.

Lazier Chicken, serves 4

• 1lb boneless, skinless chicken breasts
• 1/2C balsamic vinegar
• evoo
• 1 pint cherry tomatoes
• 1 medium white onion, thinly sliced
• 1/2C dry white wine
• 1 zucchini, thinly sliced
• salt and pepper
• 1/4C curly parsley
• 1/2C reduced fat mozzarella cheese

1. (My advice is to do this a day in advance) rub chicken with balsamic vinegar and cook in a 350* oven for 40minutes.  When chicken has cooled, chop into bite sized pieces.
2. Preheat oven to 450*, foil a baking sheet and wipe with a little evoo.  Lay tomatoes in an even layer and cook for 20minutes.
3. Meanwhile, heat a pan to medium-high and heat a little evoo.  Cook onions for 3-5minutes.
4. Add white wine to pan, sprinkle with salt and pepper.
5. Add zucchini to pan in a single layer and cover and cook for 8-10minutes, until wine has evaporated.
6. In a baking dish, layer chicken, onions and zucchini, tomato, parsley, and cheese.
7. Bake for 8-10minutes, until cheese has browned.