My favorite summer inspired food consists of fresh tomatoes and basil from our garden stacked with slices of Mozzarella Cheese and drizzled with olive oil and balsamic vinegar...Hungry yet? It's delicious! When I thought up this recipe I couldn't think of a better name to give it than Summer Grilled Chicken. It's fresh, simple, and gorgeous on a plate. It was so delicious that The Hubby literally licked his entire plate clean. Not very attractive, but definitely taken as a compliment!
4 Chicken Breasts
1/3 c. Lemon Juice
4 T. Olive Oil
2 cloves of Garlic, finely diced
Sea salt and fresh ground pepper
4 slices of Mozzarella
1 large Tomato sliced or diced
1 handful of fresh Basil leaves, rinsed and patted dry.
1/4 of a Red Onion, sliced into rings
2-3 oz. Goat Cheese
1 c. Balsamic Vinegar
In a shallow dish or Ziploc bag combine lemon juice, olive oil, and garlic to combine. Add chicken and marinate at least 1 hour, turning over chicken half way through.
Pour Balsamic Vinegar into a small sauce pan over high heat. Whisk continuously (to avoid burning) and bring to a boil. Continue whisking until vinegar is reduced by half, it will by syrupy and coat your spoon. Congratulations! You've just created a Balsamic Reduction to top your chicken with.
Preheat Grill. Remove chicken from marinade and season with salt and pepper. Grill over medium-low heat. Place Red Onion rings onto the grill as well, removing when they are starting to soften.
When chicken is just about done (internal temp should reach165 degrees), turn grill to low and top with sliced Mozzarella (Work quickly, you don't want to overcook your chicken). Shut the grill for a few seconds and allow Mozzarella to melt onto the chicken.
Remove chicken breast from grill and place on a serving platter. Layer tomatoes, basil, red onion and crumbled Goat Cheese over chicken. Lightly drizzle with Balsamic Reduction. Serve with a crisp green salad and Voila! Enjoy licking your plate :).