- 6 Tbsp balsamic vinegar
- 6 (6 oz) boneless skinless chicken breast halves, rested at room temperature 15 minutes
- 2 Tbsp olive oil, plus more for brushing grill
- 1 clove garlic, finely minced
- salt and freshly ground black pepepr
- 8 oz fresh mozzarella, sliced into 6 slices
- 2 large Roma tomatoes, sliced
- ¼ cup basil, chopped
Instructions:
- Heat
balsamic vinegar in a small saucepan over medium heat. Bring vinegar
just to a boil then reduce heat slightly and allow to simmer, stirring
occasionally, until vinegar has reduced by half, about 10 minutes.
Remove from heat and set aside
- Brush
grill grates lightly with oil and pre-heat grill to medium-high heat.
In a small bowl, stir together olive oil and garlic. Brush each side of
each chicken breast lightly with olive oil mixture and season each side
with salt and pepper.
- Transfer chicken to preheated grill, cover with
lid and cook chicken 5 minutes, then rotate and cook opposite side until
chicken is cooked through and registers 165 degrees on an instant read
thermometer (about 5 minutes longer, time will vary though based on the
thickness of the chicken breasts).
- Top each chicken breast with one slice of fresh mozzarella and 1 or 2 Roma tomato slices. Transfer to a platter and cover with foil, allow to rest 5 - 10 minutes. Remove foil and sprinkle tops with fresh basil and drizzle with balsamic reduction, serve immediately.
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Photo Credit: cookingclassy.com
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