Grilled Balsamic Chicken

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When I married my husband, he made me a promise. In addition to saying “I do,” he made an oath to keep my life as interesting and exciting as it could be. And just recently, he delivered (once again).

This Monday marks both the first day of May as well as the very first week I am spending in our new home in Coconut Grove. If you know anything about south Florida, Coconut Grove is a town that should stand out for a number of reasons. From the vibrant local neighborhood energy to the plush greenery that makes you feel like you’re in a rainforest at every turn, the Grove is an area of Miami that is unlike all others.

While I have vowed to enjoy my time here from day one, there is the whole moving thing that still has to get done. Boxes must be packed. Furniture must be sold. It’s a task I dread and will never get used to, despite having done it a dozen times over the last 10 years. But the payoff, I know, will be worth it.

Until then, duty calls. And to stay fueled enough to tackle all that must be done, I’ve found myself leaning toward meals that don’t weigh me down. This Grilled Balsamic Chicken recipe is light, flavorful and quick to execute, which is a perfect trifecta when cooking during busy times. It is an easy and healthy dish, ideal for dining alfresco on a warm day or night.

Grilled Balsamic Chicken

For the chicken:

1 lb chicken breasts (2 pieces)

1/4 cup balsamic vinegar

1 1/2 tb olive oil

2 cloves garlic, finely minced

1 tsp kosher salt

1/2 tsp cracked black pepper

1/4 tsp crushed red pepper flakes

1/4 cup shredded mozzarella cheese

1 large tomato, cut into slices

Fresh basil for garnish

Balsamic reduction for garnish

Preheat oven to 425 degrees.

Mix the vinegar, olive oil, garlic, salt, cracked black pepper and crushed pepper flakes in a small bowl and coat the chicken in the marinade. Heat a grill pan over medium to medium-high heat. Grill the chicken on each side for 4 minutes. Tent during the cooking process. Place the chicken on a baking sheet. Cover with the mozzarella cheese and bake for 5 minutes. Turn the broiler on and brown cheese for 2-3 minutes.

Gently place over the slices of tomato. Top with fresh basil and a balsamic drizzle and serve while warm.

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