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\n4 boneless skinless chicken breasts, thawed
\nPinch of salt
\n1\/4 Cup balsamic vinegar
\n1\/4 Cup extra virgin olive oil
\n8 slices fresh mozzarella cheese<\/p>\n4 Roma Tomatoes, seeded and diced
\n8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
\n3 cloves fresh garlic, minced
\nPinch of salt
\n1 Tablespoon balsamic vinegar<\/p>\n
Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.<\/p>\n
In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm. <\/p>\n","protected":false},"excerpt":{"rendered":"
Here’s a great dish for summer or a way to bring a little summer to your winter, which I got from a blog The Laidlaws. I used our outside grill which worked great also. Enjoy! 4 boneless skinless chicken breasts, thawed Pinch of salt 1\/4 Cup balsamic vinegar 1\/4 Cup extra virgin olive oil 8 … <\/p>\n
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