After I wrote this post I go to my camera to pick out the best photos and there are no photos. Operator Error Strikes again.
I found this recipe on the EatingWell site. Fast to prepare and tasty! Just under 20 minutes to get it on the table. Love the Balsamic Glaze. The recipe on EatingWell had directions to make your own Balsamic Glaze. I found a bottle of it at the grocery store.
The basil was not looking healthy at the store. I still have not bought a basil plant for the deck yet so I tried a tube of basil in oil. Nice idea.
Both Chris and I enjoyed this dinner a lot!
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
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
Method-
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 the 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.
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