Ingredients
· 1.5 lb chicken breast, boneless, skinless, sliced into 6 pieces
Marinade
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp paprika
· 1/2 tsp dried oregano
· 1/2 tsp salt
· 1 tbsp vomFass Aceto Balsamico Maletti
Topping
· 1/2 cup reduced fat mozzarella
· 2 cups tomatoes
· 1/4 cup red onion
· A generous drizzle of vomFASS Aceto Balsamico Maletti
· vomFASS Garlic Extra Virgin Olive Oil
· 1/2 tsp salt
· 2 tablespoons fresh basil, chopped
Instructions
To marinate the chicken
1. At least half an hour before cooking (longer is preferred), slice the chicken breast into six thinner pieces.
2. Combine the marinade ingredients into a paste.
3. Toss the chicken in the marinade in a bowl or freezer bag.
4. Place the chicken (covered) in the fridge until you are ready to cook.
5. The marinade can stay in the fridge for hours (the longer the better).
Making the topping
1. Chop the tomatoes and red onion. Add them to a bowl.
2. Chop the basil and add it to the bowl.
3. Add the balsamic vinegar and salt. Toss to combine. Set aside.
To cook the chicken
1. Preheat a grill pan over medium high heat.
2. Spray the grill pan with cooking spray.
3. Grill the chicken for 5 minutes per side.
4. Once the chicken is fully cooked, turn off the heat.
5. Top the chicken with the mozzarella, and place a lid on the grill pan for the cheese to melt.
Plating
1. Place the chicken on a platter and top with the tomato mixture.
