Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 pound chicken cutlets or boneless chicken breasts sliced thin about 1/4 to 1/2 inch thick.
  • 2 cups diced tomatoes (about 3 to 4 plum or medium tomatoes)
  • 2 cloves of garlic
  • 1 handful of fresh basil
  • 1/2 cup grated fresh mozzarella cheese

Instruction

  • Prepare the ingredients: dice the tomatoes, crush the garlic and slice the basil. Measure the ingredients for the marinade.
  • Place the chicken into a glass bowl. Mix up the marinade ingredients and pour it over the chicken and marinate for 20 minutes or longer, and preheat the grill at medium heat.
  • Place the chopped tomatoes into a bowl along with the crushed garlic and fresh basil and mix it all together.
  • Remove the chicken breasts from the marinade and discard the marinade.
  • Place the chicken breasts onto the heated grill and cook them for about 7 minutes and flip them over. If the chicken is sticking to the grill, let it cook for a minute or two longer and flip.
  • Cook the chicken for 4 minutes longer or until internal temperature reaches 165.
  • Top the chicken with tomatoes and sprinkle with cheese.  Reduce the heat to low, and cover the grill. Cook the parmesan until the cheese has melted.
  • Stovetop Method
  • Preheat a tablespoon of oil in a skillet or grill pan over medium heat.
  • Add the chicken and cook for 7 to 8 minutes and flip them over and cook until the chicken has reached an internal temperature of 165.
  • Spoon the tomato mixture on top of the chicken breasts, and add the cheese.
  • Reduce the heat to low and cover. Cook until the cheese has melted.