My extremely strange eaters, I’m sure most parents can relate, like weird things. Just when I think I’ve mastered what they like and don’t like, one of them comes up with a new distaste for a normally accepted cuisine!
My most picky eater doesn’t like any kind of protein but LOVES fruits and vegetables – especially loves tomatoes. She won’t eat chicken but she’ll eat a tomato like an apple! Go figure. So I decided to try this concoction out for size. One of the best parts that have come out of quarantine 2020 has been the ability to cook as much as I have. So I’m sharing this recipe in particular because…it was a hit for everyone! This doesn’t happen often so it was well worth documenting!!!
- 4 5-7 oz chicken breasts, pounded to even thickness
- 2 tsp italian seasoning
- 2 tsp sea or kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cracked black pepper
- 1 tbsp olive oil
- 8 oz fresh mozzarella, sliced into 8 even pieces
- 2 vine ripened tomatoes, sliced into ½" slices
- fresh basil, to taste
- aged balsamic or balsamic glaze, to taste
- Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
- Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.
- Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
- Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per side, or until the internal temperature reads 155°F using an instant read thermometer (the chicken will come to proper temperature in the next step).
- Top each chicken breast with 2 slices fresh mozzarella. Continue grilling 3 minutes, or until the cheese is melted and the internal temperature reads 165°F.
- Place the chicken breasts onto a platter or individual plates. Top each chicken breast with 2-3 slices of fresh tomatoes, then sprinkle with fresh basil and additional salt and pepper to taste. Just before serving, drizzle with aged balsamic vinegar or balsamic reduction. Serve immediately.