Light Chicken Caprese

• 3 large plum tomatoes, cored, seeded and diced
• 6 ounces reduced-fat mozzarella cheese, cut into small cubes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• 3 tablespoons fresh basil, chopped
• 1 1/2 lbs boneless skinless chicken breasts (4)
• additional basil (to garnish)

1. In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
2. Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
3. To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.

tomatoes, mozzarella cheese, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper, fresh basil, chicken breasts, additional basil

Taken from www.food.com/recipe/light-chicken-caprese-222760 (may not work)