Ingredients
10
10 servings
- •10 skinless, boneless chicken breast halves
- •1 (16 fl oz) bottle balsamic vinaigrette salad dressing
- •2 tomatoes, sliced
- •2 pounds fresh mozzarella cheese, sliced
- •1 bunch fresh basil leaves
- •2 tablespoons balsamic vinegar
- •salt and freshly ground black pepper to taste
Instructions
- Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
- Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
- Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
Nutritional Facts
Per 10 servings
- Calories: 542
- Carbohydrate: 9g
- Fat: 37g
- Fiber: 0g
- Protein: 41g
- Sugar: 5g
Related Recipes
Grilled Chicken Breasts with Balsamic Sauce
Balsamic Chicken and Pasta
Grilled Balsamic Chicken Breast
Balsamic Chicken
Balsamic Marinated Chicken Breasts
Braised Balsamic Chicken
Grilled Smoked-Mozzarella Salad With Balsamic Vinaigrette
Savory Balsamic Chicken
Balsamic-Glazed Chicken
Balsamic Chicken Salad
Chicken and Peppers with Balsamic Vinegar
