So quick and so delicious!
Tools You’ll Need:
Plastic cutting board
a second cutting board
veggie knife
large knife to slice the chicken
baking/cooking yarn
grill or oven (if oven, you’ll need a baking sheet)
Ingredients:
2 large boneless and skinless chicken breasts or 4 thin ones
fresh basil
ripe tomato
fresh mozzarella ball
Balsamic glaze
salt and pepper to taste
garlic powder, oregano, thyme optional to taste
Instructions:
If using two large chicken breasts, use the knife to slice through the chicken breast (on a plastic cutting board) like cutting a bagel or hamburger bun to make a stuffing pocket. Salt and pepper the meat to taste. Sprinkle other seasonings as well if desired. Put a nice layer of fresh basil leaves in the pocket, then a couple slices of tomato and slices of the cheese. Either fold the chicken over or place the second breast on top. Use the sting to tie it together so stuff isn’t falling out while it cooks.
Depending on your grill, you might wrap them in tinfoil to cook. I just did it right on the grate. Grill until the juice of the chicken is clear. Then plate and drizzle with balsamic glaze. If I’m the oven, have it preheated to 350 and bake for 20-35 minutes or until the juices come out clear. Serve with your veggie and/or starch of choice. Mangia!
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