Ingredients
4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2 to 3/4 inch thickness
2 tablespoons olive oil, plus more for the grill grates
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt, to taste
freshly ground black pepper, to taste
4 slices fresh mozzarella (BelGioioso or whichever brand you prefer)
4 tomato slices, cut to 1/4 inch thick
3 tablespoons fresh basil, sliced into ribbons
1/2 cup balsamic vinegar (Pompeian is a reliable choice)
1 1/2 tablespoons brown sugar
Instructions
1-Store leftovers: Store in an airtight container in the fridge for up to 3 days, keeping chicken separate from balsamic glaze and adding fresh tomatoes and basil just before serving.
2-Freeze chicken: Freeze cooked chicken without mozzarella and tomato for up to 2 months; thaw overnight in the fridge.
3-Reheat: Reheat in a 350°F oven for 10-15 minutes or microwave on medium power for 1-2 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔨 Pound chicken breasts to an even ¾ inch thickness so they cook uniformly without dry edges or undercooked centers.
🧀 Add the mozzarella only when the chicken reaches 155°F to 160°F, then close the lid for just 2 to 3 minutes to prevent the cheese from sliding onto the grates.
🍯 Watch the balsamic reduction closely as it simmers; it can go from syrupy to burnt in seconds and will continue to thicken as it cools.
- Prep Time: 15 minutes
- Marinating Time (optional): 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Italian
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg