Chicken
6 boneless skinless chicken breast halves 6-oz.
7.50 cloves garlic pressed
3 tablespoons minced red onion
3 tablespoons balsamic vinegar
3 tablespoons dried rosemary crushed
1.50 tablespoon olive oil
3/4 teaspoon sea salt
3/8 teaspoon freshly ground black pepper
6 slices beefsteak tomato 1/2-inch
6 slices mozzarella cheese 1-oz.
I subbed slices of fresh mozzarella and Italian seasoning for the rosemary because we were out
1. DO-AHEAD TIP: Marinate chicken for 30 minutes (see recipe).
2. Preheat grill to MEDIUM. Place chicken in a large zipper-topped plastic bag. In a small bowl, combine next 7
ingredients (garlic through black pepper).
3. Pour mixture over chicken, seal bag and gently rub mixture into chicken to coat well. Refrigerate for 30
minutes. Lightly oil the grill grate and cook chicken over indirect heat for 6 to 8 minutes per side or until
juices run clear.
4. Watch carefully to prevent burning! Top each chicken breast half with a slice of tomato followed by a slice of
cheese and serve when melted. Enjoy!