Preheat your oven to 400 degrees. Put the butter in a 9×13 baking dish or a 2 quart baker. Bake the butter in the oven until it melts, about 5 minutes.

Add the Arborio rice, onions, salt and pepper.

Pour the chicken broth over and cover with tin foil. Bake for 35 minutes.

While the rice is cooking, combine the sliced tomatoes, onions (I like onions in my caprese, so I added a little bit at the last minute), olive oil, and balsamic. Gently toss in the mozzarella and basil. Set aside.

Take the rice out of the oven and fluff with a fork.Top the rice with chicken breast and the caprese.