Balsamic Grilled Chicken with Classic Caprese Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Basil

  Fresh

  100g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Garlic

  Raw

  1 clove or 3g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Balsamic vinegar

  1 tbsp or 16g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Wash and dry the fresh produce.
2. Preheat a grill pan or regular skillet over medium heat.
3. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Transfer to a medium bowl (that will be used to marinade the chicken).
4. To the garlic, add olive oil, balsamic vinegar, salt, and pepper; whisk together.
5. Pat dry the chicken breasts with paper towels and place in the bowl with the marinade; turn to coat.
6. Carefully place the chicken breasts in the grill pan / skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.
7. Slice the tomatoes crosswise into ¼-inch-thick rounds and arrange on a large plate.
8. Tear the mozzarella into small chunks with your hands and add on top of the tomato slices.
9. Pick the basil leaves off the stems; tear the leaves into small pieces with your hands and scatter on top of the tomato slices and mozzarella chunks.
10. Drizzle the salad with olive oil and season with salt and pepper.
11. Slice the chicken crosswise into strips.
12. To serve, divide the salad and chicken slices between plates. Enjoy!

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