Caprese Chicken

INGREDIENTS:

1 tsp. Olive Oil

1 clove. Garlic, minced

1 cup. Grape Tomatoes, halved

1 1/2 Tbs. Balsalmic Vinegar

1/8 tsp. Salt

1/8 tsp. Black Pepper, freshly ground

1/4 cup. Fresh Basil Leaves, torn into small pieces

2 (4 oz). Chicken Breasts, butterflied (skinless/boneless) and pounded to 1/8-1/4 inch thick

1 cup Mozzarella, reduced-fat and shredded

2 cups. Asparagus, Broccoli or Zuchinni

DIRECTIONS:

Heat olive oil in a large skillet over medium-high heat. Add garlic, and stir for one-minute. Add tomatoes, balsalmic vinegar, salt and pepper. Cover and cook for 8-10 minutes, until tomatoes have been softened. Remove from heat and stir in fresh basil.

Grill or saute chicken breasts over medium heat for a few minutes on each side until fully cooked. Transfer to a baking sheet. Top each chicken breast with 1/2 cup of tomatoe mixture and 1/2 cup of mozzarella cheese, as if it were a pizza. Broil for 2-5 minutes until cheese is melted.

Steam or cook broccoli, asparagus or zucchini “noodles” as a side served with the caprese chicken.

Each serving gets one tomato and cheese-topped chicken breast with one cup of vegetables.