Balsamic Chicken and Pesto Pizza

• 2 whole Boneless, Skinless Chicken Breasts
• 13 cups Balsamic Vinegar
• 1 pound Pizza Dough
• 1/2 cups Basil Pesto
• 1 cup Mozzarella Cheese, Shredded
• 1/2 cups Balsamic Vinegar, For The Reduction

1. Put chicken breasts into a dish.
2. Pour the first amount of balsamic vinegar over your chicken breasts and allow them to marinate for 1/2 an hour.
3. Preheat your oven to 425 F and heat your grill pan on a medium-high flame.
4. Put chicken onto the hot grill pan.
5. Grill chicken for 3-4 minutes on each side or until cooked through and no longer pink in the center.
6. Transfer to a plate and allow chicken to rest for 5 minutes.
7. Roll out your pizza dough onto a greased baking sheet then spread on basil pesto.
8. Sprinkle on your mozzarella cheese, then chop up your chicken breasts and add to the top of the pizza.
9. Bake in the oven for 10-15 minutes or until crust is baked through.
10. Top it off with a drizzle of a balsamic reduction (just simmer the final amount of vinegar in a saucepan on medium-low heat for 10 minutes, or until it becomes syrupy), and enjoy!

chicken breasts, balsamic vinegar, dough, basil pesto, mozzarella cheese, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/balsamic-chicken-and-pesto-pizza/ (may not work)