Love. Love. Love.
This was so easy and fresh and delicious, I can certainly see making this often. Just don’t be like me the first time I made this and forget to buy mozzarella… I ended up using brie which was still VERY good. I mean when is melted, gooey brie NOT good?
The second time I made this I remembered the mozzarella and, yes, good stuff.
I have now started making my own mozzarella since I have a plethora of goat milk and sssooooooo much time on my hands (insert sarcasm) and it is really good now that I have made like several thousand batches and tried hundreds of recipe (and some exaggeration). I so love being able to make everything myself from start to finish.
But this is such a delightfully healthy and flavorful recipe I just know you are going to love it as much as I do. The original recipe called for using italian salad dressing to marinade the chicken, which you could certainly do. I came up with my own little marinade though because I don’t buy salad dressing usually because of mystery ingredients like, ‘natural flavoring’ hmm, since no one seems to know what that means I am pretty sure it can mean anything so I avoid things that list that in the ingredients and salad dressings are super easy to make anyway.
- 6 boneless, skinless chicken breasts
- ¼ Cup Red Wine Vinegar
- ⅓ Cup Olive Oil
- 1 teaspoon Lemon Juice
- 1 Tablespoon Onion, Minced
- 1 teaspoon Garlic, Minced
- 1 teaspoon Oregano
- Sea Salt
- freshly ground black Pepper
- 2 ripe tomatoes, diced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- kosher salt and freshly ground black pepper
- ¼ cup fresh basil leaves
- 6 slices mozzarella
- Place the red wine vinegar, olive oil, lemon juice, onion, garlic, oregano salt and pepper in a gallon size plastic bag and squish it around to combine it. Add the chicken breasts and seal up the bag. Rub the chicken a bit to help it absorb the flavors and set it aside for at least 20 minutes, but up to 24 hours.
- In a medium bowl, combine the tomatoes, olive oil, balsamic vinegar, salt and pepper, set aside.
- Heat your grill to medium high or about 400º.
- Once the grill is hot, place the chicken on it and close the lid. Cook for about 6-7 minutes and then flip over and cook the other side. While the other side is cooking, carefully place a layer of basil leaves on the chicken and then the marinaded tomatoes. Top with a slice of mozzarella.
- Close the lid on the grill very carefully so the tomatoes don't fall off. Cook about 2 minutes so the cheese can melt and then remove from the grill.
- Serve hot and enjoy!
adapted from: http://www.the-girl-who-ate-everything.com/2009/04/grilled-bruschetta-chicken.html
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