• 2 6- to 8-ounce chicken cutlets, pounded thin
  • 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
  • 1/4 cup balsamic vinegar (eyeball it)
  • 1 vine-ripened tomato, cut into thick slices
  • 1 ball fresh mozzarella, cut into thick slices
  • 24 leaves fresh basil, chopped
  • Salt and pepper


Serves: 2 servings


Pre-heat an outdoor or indoor grill to medium-high heat

Season the chicken cutlets with salt and pepper. Drizzle with EVOO and balsamic, and place on grill. Cook for 2-3 minutes each side. There shouldnt be any pink in center of breast. Take off the grill and place on 2 separate dinner plates. Top with tomato and mozzarella slices, and garnish with basil, a drizzle of EVOO and salt and pepper.