Ingredients:

4 Thin Cut Chicken Breasts

1/2 cup Italian Salad Dressing

2 tbs Italian Seasoning

1 tbs Kosher Salt

1 /2 tbs Minced Garlic

8 slices Fresh Mozzarella

6 large Fresh Basil Leaves

3 Roma Tomatoes

1 tbs olive oil

Salt and pepper for sprinkling

Balsamic Glaze for drizzling

Directions:

1. In a glass mixing bowl, whisk together the Italian dressing, Italian seasoning, kosher salt, and minced garlic

2. Place the chicken breasts into the bowl with the marinade and place into refrigerator for at least 4 hours.

3. Heat grill or cast iron skillet on high heat. if using cast iron, ad a bit of olive oil and coat the pan.

4. Remove chicken from marinade and pat dry with paper towels, then sprinkle both sides with your favorite poultry seasoning or salt and pepper.

5. Place on grill or cast iron and sear both sides (about 3/4 min each side depending on thickness)

6. Preheat oven to 415

7. Place seared chicken onto a cookie sheet and cover each breast with two slices of mozzarella each and place into oven for 10-15 min.

8. While the chicken is baking, chop the basil, I provided a video below for an easy way, and the tomatoes. When chopping tomatoes make sure you remove the insides and the seeds before chopping. Add both to a mixing bowl.

9. Drizzle with a tbs of olive oil and salt and pepper, and mix.

10. Remove the chicken from the oven and let sit for a few minutes.

11. Scoop the tomato mixture on top of each chicken breast and then drizzle with the balsamic glaze!

12. Enjoy with roasted potatoes and garlic bread!