Ingredients:

• 1 lb boneless skinless chicken breasts
• ▢salt
• ▢Black pepper
• Extra virgin olive oil
• ▢Basil pesto 
• ▢4 slices fresh mozzarella cheese, low sodium, (about ¼ to ½ inch in thickness each)
• ▢1 tomato, sliced
• ▢2 tablespoon Balsamic glaze or balsamic reduction 
• ▢8 Fresh basil leaves, leave 4 whole and slice the rest into ribbons

Directions:

• If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mallet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
• Pat the chicken dry and season with salt and pepper on both sides.
• Heat an indoor griddle or pan over high heat. Drizzle about 1 tablespoon extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).
• Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).
• In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.
• Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!

Nutritional Information:

Calories: 220 cal

Carbohydrates: 1.8g

Protein: 30.7g

Fat: 4.4g