A fantastic summer meal.
3/4 cup balsamic vinegar
1/4 cup honey
3 cloves garlic minced
2 Tablespoons olive oil
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts or thighs
4 slices mozzarella cheese
2 avocados diced
3 tomatoes diced
1/4 cup fresh chopped basil
salt and pepper
balsamic vinegar for drizzling
You can either keep the breasts whole or butterfly them. I prefer butterflying because it is easier and quicker to cook them and maintain the doneness.
In a medium sized bowl, whisk the vinegar, honey, garlic, olive oil, Italian seasoning, and S&P together until combined. Pour into a gallon sized ziplock, and add the chicken. Seal and toss to coat the chicken then press out the air and leave in the fridge for 30 minutes. You can just leave this in the bowl but turn the chicken several times to make sure it all gets well marinated.
While the chicken is marinating, combine the avocado, tomato, basil, salt, and pepper. Gently mix.
Heat grill or broiler to medium high. Grill chicken until done then top with the cheese and let melt for just a minute or so. Plate and top with avocado mixture and drizzle of balsamic.
