Ingredients:

• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 2 large cloves garlic, finely minced
• 2 teaspoons dried oregano
• 2 teaspoon dried basil
• Salt and black pepper, to taste
• 1 1/2 – 2 lbs. chicken breasts, skinless and boneless
• 3-4 skewers of grape tomatoes, brushed with olive oil
• 8 oz. fresh mozzarella, sliced
• 4 tablespoons basil, chiffonade
• 1/4 – 1/2 cup balsamic glaze (or reduction) – 1/2 cup balsamic vinegar and 1 tablespoon brown sugar

Directions:

1. In a large shallow bowl, mix together the olive oil, balsamic vinegar, garlic, oregano, dried basil, salt and pepper. Add in the chicken and allow to marinate at least 30 minutes up to 4 hours.
2. Balsamic Reduction: In a small saucepan over medium heat mix 1/2 cup of balsamic vinegar and brown sugar. Bring to a slow simmer and reduce heat to low allow vinegar mix to reduce by 1/2. It will be thick and syrupy. Remove from heat.
3. Preheat grill to medium heat, and grill chicken for 5-6 minutes each side, or until completely cooked through in the center, and slightly charred on the outer edges. While chicken is cooking, grill the tomato skewers for 1-2 minutes each side. The tomatoes should be wilted and ready to burst.
4. Top each breast with a slice of mozzarella allowing the heat to melt the cheese.
5. To serve, top with the tomatoes, shredded basil, and balsamic reduction over pasta, if desired.