The topping of this caprese-like chicken gets nice and melty on the grill. While you're there, crisp up some crusty bread to serve alongside. It's great for soaking up all the flavorful juices left on your plate.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic glaze (see tip), divided
1 tablespoon chopped fresh basil, plus more for garnish
2 cloves garlic, grated
½ teaspoon ground pepper
¼ teaspoon salt
1 pound chicken cutlets
1 cup shredded part-skim mozzarella cheese
1 small tomato, thinly sliced
Directions
Preheat grill to medium-high or heat a grill pan over medium-high heat.
Combine oil, 1 tablespoon balsamic glaze, basil, garlic, pepper and salt in a small bowl. Brush the mixture on both sides of chicken.
Oil the grill rack or pan. Grill the chicken until it easily releases from the grill or pan, 3 to 4 minutes. Flip and top with mozzarella and tomato. Grill until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes more. Drizzle with the remaining 1 tablespoon balsamic glaze and sprinkle with more basil, if desired.
