This chicken recipe is the perfect summertime dinner. A light and refreshing blend of summer flavors to spruce up the traditional grilled chicken in your weekly meal rotation! I chose to pair it with some homemade zucchini fries and sourdough crackers.
Ingredients:
4-5 chicken breasts, pounded to even thickness
2 tsp Italian seasoning
2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cracked black pepper
1 Tbsp olive oil
8 oz fresh mozzarella, sliced into 8 pieces [2 per chicken breast]
2 heirloom tomatoes
fresh basil
aged balsamic or balsamic glaze
Directions:
Place each chicken breast onto a sheet of parchment paper and top with an additional piece of parchment paper. Pound the chicken breast into even thickness and set aside.
Combine the Italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl.
Brush the chicken with olive oil and then sprinkle with the seasoning blend prepared above. Flip chicken over and repeat on the other side.
Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook for 5-6 minutes per side.
Top each chicken breast with 2 slices of fresh mozzarella and place in the oven for 2-3 minutes, or until the cheese has melted, ensuring the internal temperature of the chicken reaches 165 F.
Place chicken on a serving platter and top with 2-3 slices of tomatoes, fresh basil, flaky sea salt, and pepper.
Drizzle with balsamic glaze right before serving.