While you can make this on an outdoor grill, it would probably work best on a grilling pan put on the grill to keep all the juices from dripping down into the fire source, be it gas jets or charcoal. Using a charcoal grill would add that charcoal-ly flavor as well.
Here’s the recipe and instructions. I’d leave out the salt and get the lowest-fat mozzarella you can find. Some stores may still have fat-free mozzarella. I was able to find it pre-Pandemic, but haven’t seen it since Covid hit and stores starting cutting the variety of items they carry.
Note that the recipe calls for chicken cutlets, which are very thin and cook quickly. If you use regular chicken breasts, either pound them down to a thin consistency or cut them into thinner pieces to avoid under-cooked chicken. A meat thermometer is a must here.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze (you can make this yourself or buy it pre-made), divided
- 1 tablespoon chopped fresh basil, plus more for garnish
- 2 cloves garlic, grated
- ½ teaspoon ground pepper
- ¼ teaspoon salt (eliminate this)
- 1 pound chicken cutlets
- 1 cup shredded part-skim mozzarella cheese (get the lowest-fat mozzarella you can find)
- 1 small tomato, thinly sliced
- Step 1 Preheat grill to medium-high or heat a grill pan over medium-high heat.
- Step 2 Combine oil, 1 tablespoon balsamic glaze, basil, garlic, pepper and salt in a small bowl. Brush the mixture on both sides of chicken.
- Step 3 Oil the grill rack or pan. Grill the chicken until it easily releases from the grill or pan, 3 to 4 minutes. Flip and top with mozzarella and tomato. Grill until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes more. Drizzle with the remaining 1 tablespoon balsamic glaze and sprinkle with more basil, if desired.