Grilled Chicken Caprese

• 1/4 cups Olive Oil, Plus 2 Tablespoons, Divided
• 1 teaspoon Salt
• 4 teaspoons Ground Black Pepper
• 4 whole Skinless, Boneless Chicken Breasts
• 4 whole Roma Tomatoes, Sliced
• 1 cup Bocconcini Cheese
• 4 Tablespoons Balsamic Vinegar
• 1/2 cups Fresh Basil, Cut Into Chiffonade

1. 1.
2. In a large resealable bag, drizzle 1/4 cup olive oil, salt and pepper over 4 boneless, skinless chicken breasts.
3. Seal bag and mix the bag around to coat the chicken evenly.
4. 2.
5. On the barbecue or in a grill pan over medium heat, grill the chicken until cooked through (about 7 minutes per side).
6. 3.
7. To serve, place a cooked chicken breast(s) on a plate or platter, top each with the tomato slices, bocconcini (or slices of fresh mozzarella), drizzle the balsamic vinegar and the remaining 2 tablespoons olive oil and top with the fresh basil.

olive oil, salt, ground black pepper, chicken breasts, tomatoes, bocconcini cheese, balsamic vinegar, fresh basil

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-caprese/ (may not work)