2 chicken cutlets (6-8 ounces each), pounded thin
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1/4 cup balsamic vinegar (eyeball it)
1 vine-ripe tomato, cut into thick slices
1 ball fresh mozzarella, cut into thick slices
24 leaves fresh basil, chopped
Salt and pepper
Pre-heat an outdoor or indoor grill to medium-high heat. Season the chicken cutlets with salt and pepper. Drizzle with EVOO and balsamic vinegar and place on grill. Cook for 2-3 minutes each side. There shouldn’t be any pink in center of the chicken breasts. Take off the grill and place on two separate dinner plates. Top with tomato and mozzarella slices, and garnish with basil, a drizzle of EVOO and salt and pepper.