Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!
Use the ripest tomatoes for the best flavors. I like to use plum tomatoes but cherry tomatoes will also work really well.
You can grill the chicken on an outdoor grill or on a grill pan on the stovetop. Be sure that the grill or pan is preheated before adding the chicken so that it cooks evenly through.
Use an instant read thermometer to check that the chicken is cooked all the way through. It should register at 165F.
Amount Per Serving (290 g)
Calories 511Calories from Fat 280
% Daily Value*
Saturated Fat 7.8g39%
Polyunsaturated Fat 23.3g
* Percent Daily Values are based on a 2000 calorie diet.