I should have just called it quits when I realized I had no fresh basil, but I plowed on with my bottle of dried. Clue number two: two of my four tomatoes were bad, and I realized TOO LATE that I should have then toned down the amount of garlic and balsamic vinegar... whoops.
Then, after it was ready, I set it up all nice and I took my pictures. The chicken seemed so juicy and I couldn't wait to dig in.
I started cutting it up, however, and realized it was still pink inside. UGH! Since it had the tomatoes and cheese, I didn't want to put it back in the skillet, so I threw it in the oven at 350 for 10 minutes.
Ten more minutes.
STILL FREAKEN PINK.
It took a total of THIRTY MINUTES before the chicken was cooked. Now, I've said before that I have problems with chicken because I buy them at BJs and they are HUGE. But this was RIDICULOUS. The chicken ended up being overcooked and dry and my sides were cold and I was grumpy.
The flavor, however, was amazing. I cannot WAIT to try this dish again, using thinner breasts, fresh basil, and the right amount of tomatoes!
(Yes... the pictures above are of very undercooked chicken!)
- 4 boneless skinless chicken breasts
- Pinch of salt
- ¼ Cup balsamic vinegar
- ¼ Cup extra virgin olive oil
- 8 slices fresh mozzarella cheese
- 4 Roma Tomatoes, seeded and diced
- 8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
- 3 cloves fresh garlic, minced
- Pinch of salt
- 1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.