Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Freshly ground black pepper
  • 6 oz Fresh Mozzarella, sliced
  • 2 medium Vine-Ripe Tomatoes, sliced (or 1 cup halved cherry tomatoes)
  • 1 cup (packed) Fresh Basil Leaves, picked whole
  • 2 Tbsp Balsamic Glaze

Instructions:

  1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Gently pound the thicker end of the breast until the chicken is an even thickness (about 3/4 inch or 2 cm) to ensure even cooking.
  2. Marinate: In a small bowl, whisk together the olive oil, oregano, garlic powder, salt, and pepper. Place the chicken in a sealable bag or shallow dish and pour the marinade over. Refrigerate for at least 30 minutes (or up to 4 hours).
  3. Prep the Topping: Thinly slice the fresh mozzarella and the tomatoes. If the mozzarella is wet, pat it gently with kitchen paper. Set aside the fresh basil leaves.
  4. Preheat the Grill: Heat your grill to a medium-high temperature (aiming for 400–450°F / 200–230°C). Lightly oil the grates to prevent sticking.
  5. Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for approximately 5–7 minutes per side. Use a meat thermometer to check the internal temperature.
  6. Assemble and Melt: When the chicken registers 160°F (71°C), immediately top each breast with the mozzarella slices and then the tomato slices. Close the grill lid or transfer the chicken to indirect heat for 1–2 minutes, or until the cheese is beautifully melted and gooey.
  7. Rest and Serve: Remove the chicken from the heat and let it rest on a clean board or plate for 5 minutes.
  8. Garnish: Transfer the chicken to serving plates. Scatter a generous handful of fresh basil leaves over the melted cheese and drizzle with the balsamic glaze. Serve immediately.