Balsamic chicken with pepper caprese recipe | Sainsbury`s Magazine

Ingredients

• 50ml balsamic vinegar, plus 2 tsp extra
• 2 tbsp olive oil
• 1 tbsp light brown sugar
• 1 tsp Dijon mustard
• 1 tsp finely chopped fresh rosemary (or 1⁄2 tsp dried)
• 2 skinless chicken breast fillets, about 150g each
• 3 mixed peppers, roughly chopped
• 4 garlic cloves, peeled and lightly smashed
• 1x 125g pack lighter mozzarella, drained
• a handful of fresh basil
• crusty bread*, to serve