4 – medium, boneless, skinless chicken breasts
¼ c. balsamic vinegar
¼ c. olive oil
2 cloves garlic, minced
salt and pepper (a few grinds of each)
1 – 8 oz. ball, fresh mozzarella
2 medium or 1 large, tomato
12 fresh basil leaves
Balsamic reduction:
½ c. balsamic vinegar
2 Tbsp. brown sugar
Prepare chicken marinade by mixing together the ¼ c. balsamic vinegar, olive oil, garlic, salt and pepper. In a large resealable bag, place chicken breasts and pour marinade over the chicken. Seal and refrigerate for 30 minutes to 12 hours. Preheat your outdoor gas or charcoal grill to a medium high heat. Remove chicken from refrigerator. Slice the tomatoes and mozzarella, and have ready to go along with the basil leaves, reserving 4 basil leaves for after the chicken has cooked. Prepare balsamic reduction by combining the ½ c. balsamic vinegar and 2 T. brown sugar in a small saucepan. Bring to simmer and stir continually for about 6-8 minutes. Will reduce by half. Set aside reductiozn. Place the chicken on the hot grill, and cook skin side down for about 5 minutes. (If your grill requires a non-stick spray, spray grill BEFORE lighting.) Turn chicken over and top with slices of mozzarella, tomatoes and basil leaves. Cover grill and let cook for an additional 5 minutes. Remove chicken from grill and drizzle with balsamic reduction and additional basil leaves. Enjoy right away.

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