Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ¼ cups Olive Oil, Plus 2 Tablespoons, Divided
- 1 teaspoon Salt
- 4 teaspoons Ground Black Pepper
- 4 whole Skinless, Boneless Chicken Breasts
- 4 whole Roma Tomatoes, Sliced
- 1 cup Bocconcini Cheese
- 4 Tablespoons Balsamic Vinegar
- ½ cups Fresh Basil, Cut Into Chiffonade
Preparation Instructions
1. In a large resealable bag, drizzle ¼ cup olive oil, salt and pepper over 4 boneless, skinless chicken breasts. Seal bag and mix the bag around to coat the chicken evenly.
2. On the barbecue or in a grill pan over medium heat, grill the chicken until cooked through (about 7 minutes per side).
3. To serve, place a cooked chicken breast(s) on a plate or platter, top each with the tomato slices, bocconcini (or slices of fresh mozzarella), drizzle the balsamic vinegar and the remaining 2 tablespoons olive oil and top with the fresh basil.
