NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz fresh mozzarella cheese

1 medium heirloom tomato

1 slice sourdough bread

1 tsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 cup basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a grill pan or cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the pan and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  During the final 2 minutes of cooking, place the fresh mozzarella slices on top of the chicken and cover the pan briefly to melt the cheese.

• 5

  Remove the chicken from the pan to rest, and place the sourdough slice in the same pan for 1 minute per side to lightly toast and absorb the savory pan juices.

• 6

  Thickly slice the heirloom tomato and layer the slices directly over the melted mozzarella on the chicken breast.

• 7

  Stack the basil leaves, roll them tightly, and slice into thin ribbons to sprinkle over the tomatoes.

• 8

  Serve the grilled chicken alongside the toasted sourdough and finish with a drizzle of balsamic vinegar for a zesty pop of flavor.