Wednesday, May 1, 2013

Balsamic Chicken with Mozzarella and Pesto

I had been eyeing this recipe for a while and am so glad I finally made it.  I saw it on Eat Live Run sometime last summer but we didn't have our grill since we were living in an apartment.  Now we finally have our grill so I jumped at the chance to make it!  Gray and I both enjoyed it, it was flavorful and fresh!

4 boneless skinless chicken breasts
2 cups balsamic vinegar
1 large ball fresh buffalo mozzarella
4 tsps Pesto (homemade or store-bought)

Marinate the chicken breasts in 1 cup of balsamic vinegar for 1 hour.  Do not marinate for longer or it will change the consistency of the chicken.

In a sauce pan add a cup of balsamic vinegar and heat over medium high heat until the vinegar has reduced in half.  Turn the heat off and set to the side. Slice the mozzarella into either 4 thick slices or 8 thinner slices.   Heat up the grill and grill chicken until it's done. Remove from grill and place on a lined sheet pan or glass dish.  Top with the slices of mozzarella and place under the broiler until the cheese is melted. Remove from oven and place on plates.  Top with 1 tsp of pesto and drizzle with the balsamic reduction.  

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