Grilled Chicken Caprese

Ingredients:
2 Tbsp Chopped fresh basil
1 Tbsp balsamic Vinegar (use red wine vinegar if you  prefer a milder taste)
2 Garlic Cloves minced (I use a garlic press talk about a time saver!)
salt and pepper
3 Tbsp Olive Oil
6 oz. fresh mozzarella, cut into 1/4 thick inch slices, halved, and patted dry (I skipped the patting)
1 1/2 lbs chicken cutlets, trimmed
2 tomatoes, cored and cut into 1/2 inch slices

Directions:

1. Combine basil, vinegar, garlic, 1/2 tsp salt, & 1/4 tsp pepper in a bowl.
2. Slowly whisk in the oil until thoroughly incorporated.
3. Transfer about2 Tbsps vinaigrette to a bowl and toss the cheese, reserve the remaining vinaigrette.
4. Pat the chicken dry and season with salt and pepper.
5. Grill the chicken and tomatoes until the chicken is brown and the tomatoes are slightly charred (about 2 mins per side of tomato). I used a grill pan on our stove but I'm sure an outdoor grill would be yummy!
6. Place the chicken on a platter with the tomatoes on top drizzle the remaining vinaigrette on top .
7. Cover with an even layer of mozzarella and tent loosely with foil. Let rest for 5-10 min. You want the cheese warm but not melted. Fresh mozz. doesn't melt well!

*** We had the chicken with rice and had a balsamic glaze (found in your grocery store by the vinegars) for people to add if they preferred more "juice". The glaze is really just a reduced balsamic. It's great and doesn't make your house reek of vinegar by reducing your own.