Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 lb boneless skinless chicken breasts, pounded to 3/4 inch thickness
  • 4 slices fresh mozzarella cheese (approx. 115g)
  • 2 large California avocados, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chiffonade
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the 1.5 lb chicken breasts between two sheets of plastic wrap. Pound them to 3/4 inch thickness until uniform.
  2. Whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, 2 minced garlic cloves, 1 tsp oregano, and 1/2 tsp each of salt and pepper.
  3. Place the chicken in a shallow dish and pour the marinade over. Let it sit for at least 15 minutes until flavors penetrate.
  4. Set your skillet or grill to medium high heat. Add a splash of oil and wait until it wisps with smoke.
  5. Place chicken in the pan. Cook for 6 minutes on the first side until a dark crust forms.
  6. Turn the chicken over. Immediately place one slice of fresh mozzarella on each breast.
  7. Cover the pan with a lid for 2-3 minutes until the cheese is bubbly and translucent.
  8. Ensure the internal temp hits 165°F. Remove from heat and let rest for 3 minutes.
  9. Toss the 1 cup halved cherry tomatoes and 1/4 cup basil with 1 tbsp lime juice in a small bowl.
  10. Top each chicken breast with several slices of avocado and a generous spoonful of the tomato basil mixture. Serve immediately.