Grilled Chicken Caprese

Note**The original recipe calls for 1 1/2 pounds of chicken cutlets (a very thin piece of chicken breast meant to cook quickly). Instead, I use about 1 1/2 to 2 pounds of chicken breasts that are much larger than cutlets, so I remove the fat and fillet each breast into two cutlets. I hold the chicken steady with one hand, and with the knife parallel to the cutting board, slice it horizontally into two pieces starting from the thick end. You just want 4 to 6 thinner pieces of chicken breast. I usually use 2 or 3 large chicken breasts and get this amount.

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Servings 4

Ingredients

4 Tbsp of fresh basil chopped
2 Tbsp red wine vinegar
3 garlic cloves minced
Salt and pepper
4 Tbsp olive oil
6 ounces fresh mozzarella cheese cut into 1/4-inch slices, halved, and patted dry
1 1/2 to 2 pounds of boneless chicken breast trimmed- you will most likely have to fillet each breast into 2 thinner pieces- see note above.
2 large firm tomatoes cut into 1/2 inch slices ( i usually use vine ripe)

Instructions

In a small bowl, mix together the basil, vinegar, garlic, 3/4 tsp salt, and 1/2 tsp pepper. Whisk in the olive oil until combined. Place the sliced mozzarella cheese into another bowl or container and toss with 3 Tablespoons of the vinaigrette. Reserve the remaining vinaigrette to use on the cooked chicken.
Pat chicken dry and season both sides with salt and pepper (and garlic powder if you want). On a prepared hot charcoal grill or preheated hot gas grill, grill the chicken and sliced tomatoes until chicken is browned and cooked through and the tomatoes have lightly charred, about 2 to 4 min per side depending on how thick your chicken is cut.
Place the chicken on a plate or platter, top with the grilled tomatoes and drizzle the reserved dressing on top. Evenly layer mozzarella on top and tent plate with foil. Allow to rest 5-10 min and enjoy!

Notes

Adapted from Cooks Country