Caprese Grilled Chicken with Herb Roasted Potatoes

Preheat oven to 350 degrees F.
Season chicken breasts with smoked paprika, Italian seasoning, and salt and pepper. Drizzle olive oil in the 11-inch Valencia Pro Ceramic Non-Stick Grill Pan and warm over medium heat. Add chicken breasts and brown on both sides, about 5-7 minutes. Squeeze the juice from 1 lemon and ¼ cup chicken broth on top of the chicken and add to the oven for 15 minutes.
Squeeze the juice from 1 lemon and ¼ cup chicken broth on top of the chicken and add to the oven for 15 minutes.
While chicken is baking in the oven, add halved creamer potatoes to the 8 inch Chatham Ceramic Non-Stick Frypan cut side down. Toss in Herbs de Provence, salt, pepper, and drizzle with olive oil. Cook on the stove top for 10 minutes, then add grape tomatoes. Roast in the oven for 15 minutes.
To make balsamic glaze, place balsamic vinegar and brown sugar to a sauce pan and bring to a boil. Then simmer for 10-15 minutes, until glaze begins to thicken/coat the back of a spoon.
Once chicken is finished, lay 3-4 slices of fresh mozzarella cheese on top of each chicken breast. Add back into the oven for about 5 minutes, until the cheese melts. Then place 3-4 slices of Roma tomatoes on top and garnish with balsamic glaze and basil.