Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- 1 cup Balsamic Vinaigrette
- 1 whole Ball (8 Oz. Size) Fresh Mozzarella Cheese
- 1 whole Large Beefsteak Tomato
- Salt And Pepper
- 8 whole Large Fresh Basil Leaves
Preparation Instructions
Place chicken in a glass dish and pour dressing over top. Coat the chicken well on both sides and let marinate for 1-3 hours. I don’t like to marinate chicken any longer than that. I think it becomes chewy.
Slice mozzarella and tomatoes each into 8 slices. Set aside.
Heat grill to 350ºF and grill chicken until done and internal temperature is 180ºF. Keep warm covered with foil.
Top each piece of chicken with 2 slices of tomato, salt, pepper, 2 basil leaves and then 2 slices of mozzarella. The cheese will melt over the warm chicken. If the cheese doesn’t melt, you can pop it under the broiler for a minute or two. Or you can eat it without it melted. Either way, it’s delicious.
