INGREDIENTS
- 1 cup balsamic vinegar
- 1 lb raw boneless, skinless chicken breasts
- 1 tbs olive oil
- 2 tsp salt
- 1 tsp pepper
- 6 oz fresh mozzarella, cut into ½ inch slices
- 3 medium peaches, pitted and sliced
- ¾ cup fresh basil, chopped
INSTRUCTIONS
- Heat the grill to 350 degrees.
- Make the balsamic reduction: Heat the balsamic vinegar in a small saucepan over medium-high heat. Once it starts to bubble, reduce to a simmer. Simmer on low for about 15-20 minutes, stirring occasionally, until the vinegar reaches a thick, syrupy consistency. Remove from heat and set aside.
- Prepare and grill the chicken (see notes): Cut each chicken breast in half. Place the halves, two at a time, between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the meat until thin. Repeat until all halves are pounded thin. Drizzle the tablespoon of olive oil over the chicken breasts. Rub the oil over the chicken to evenly coat. Sprinkle the chicken breasts with salt and pepper. Place the chicken breasts on the grill. Cook for about 6-7 minutes per side.
- Plate the dish: Place the grilled chicken on a platter. Top the chicken breasts with an even layer of mozzarella slices. Spread the peach slices over the mozzarella. Drizzle the balsamic reduction over the chicken, mozzarella, and peaches. Sprinkle chopped fresh basil over the entire dish.
