Ingredients
¾cupbalsamic vinegar
¼cuphoney
3clovesgarlic,minced
2tbspolive oil
2tspItalian seasoning
½tspsalt
¼tsppepper
4chicken breasts,boneless skinless
4slicesmozzarella cheese
½cupbasil pesto
1avocado,sliced
½cupcherry tomatoes,sliced
¼cupfresh basil,chopped
Preparation
In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper.
Add the chicken breasts and coat. Marinate for 30 minutes.
Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
In a medium-sized skillet over medium-high heat, discard the marinade and reserve ¼ cup and add the chicken to the skillet. Cook on each side for 3 to 4 minutes or until chicken is cooked to 165 degrees F.
Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
