Again, we have mixed reviews in the Stensland household on the yum factor of this recipe. The basil, garlic, tomatoes, mozzerella concoction that makes up my most favorite flavor profile in the universe is one of Justin's least favorite tastes. Bummer for him, I can't give it up. Don't get me wrong, he ate this just fine, so he considered it edible...he just made the same comment as usual..."basil makes everything taste like plants...it tastes like you pulled something from the garden and put it on my plate". And that's a bad thing?? I personally love the taste of fresh food out of the garden....but to each their own. I absolutely ADORED this meal...so light, fresh, filling, and perfect...too bad for Justin his taste buds are whacked! I guess this will become one of those recipes I have to make for Michelle, as she has the same craving for all things basil-y like I do...
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/4 cup olive oil
fresh mozzerella cheese
4 roma tomatoes, diced
8 fresh basil leaves, diced
3 cloves fresh garlic, minced
1 T balsamic vinegar
pinch of salt
Put your thawed chicken breast into a container or bag with the olive oil and balsamic vinegar as a marinade overnight. Use a fork to poke holes in the chicken so it will absorb more flavor...
When ready to prepare, preheat a grill pan (or a Griddler if you have one) over medium heat on the stovetop. Spray with cooking spray. Cook 6-8 minutes and then flip the chicken.
While the chicken is cooking, mix together all the ingredients in the second group above to make a topping for the chicken. Toss gently to combine.
During the last few minutes of grilling, place slices of fresh mozzerella on top of the chicken to melt.
When chicken is done, put on a plate and cover with tomato mixture. If I weren't calorie counting right now, I would've followed the recipe and made this a sandwich by placing it between two pieces of garlic toast...but alas, it was WONDERFUL without the addition of the garlic bread.