To start off with, chicken breasts are quickly marinated in a honey balsamic sauce and then grilled, making them juicy and flavorful. The leftover marinade is simmered while they grill, reducing the vinegar to make a sweet and tangy sauce, perfect for drizzling. Layering on thin slices of mozzarella cheese while the chicken is hot allows the cheese to get nice and melty. Topped off with avocado slices, chopped tomatoes, and sliced basil makes this a hearty and delicious meal!
Grilled California Chicken
modified from The Recipe CriticIngredients:
1/2 cup balsamic vinegar
1/2 cup honey
3 cloves garlic minced
2 Tablespoons olive oil
1 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
4 slices mozzarella cheese
2 avocados, sliced
2 Roma tomatoes diced (any tomato will work)
1/4 cup fresh chopped basil
salt and pepper
Instructions:
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.
Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. If you have a meat thermometer it should read 165 degrees.
1/2 cup honey
3 cloves garlic minced
2 Tablespoons olive oil
1 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
4 slices mozzarella cheese
2 avocados, sliced
2 Roma tomatoes diced (any tomato will work)
1/4 cup fresh chopped basil
salt and pepper
Instructions:
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.
Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. If you have a meat thermometer it should read 165 degrees.
Meanwhile, pour leftover marinade into a medium sized saucepan and bring to a simmer over medium low heat. Let simmer, stirring occasionally until the marinade is reduced by about half.
Remove chicken from the grill, and brush with the balsamic vinegar reduction. Top with mozzarella cheese, avocado, tomato, and basil. Drizzle with additional balsamic vinegar reduction and serve immediately.
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