Chicken Caprese Salad

• 1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
• 4 chicken breast halves, skinless, boneless, pounded 1/2 inch thick
• Salt
• Freshly ground pepper
• 1 pint heirloom cherry or grape tomatoes, halved
• Olive oil, for grilling

1. Pick the
2. out of the marinade. Transfer half of the marinade to a medium baking dish. Add the chicken, season with salt and pepper and let stand at room temperature for 1 hour or refrigerate for 4 hours.
3. Quarter the
4. and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.
5. Light a grill or preheat a grill pan and oil the grate. Grill the chicken over high heat, turning once, until lightly charred and cooked through, about 8 minutes. Cut the chicken into bite-size pieces and add to the
6. Toss and serve.

chicken, salt, freshly ground pepper, heirloom cherry, olive oil

Taken from www.myrecipes.com/recipe/chicken-caprese-salad (may not work)