Juicy grilled chicken marinated in balsamic and topped with melted mozzarella, fresh tomatoes, and basil for a light yet flavorful meal.

4 boneless skinless chicken breasts (6 to 8 ounces each)

1/2 cup balsamic vinegar

1/4 cup olive oil, plus more for cooking and grill grates

1 tablespoon honey

1 teaspoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 ounces fresh mozzarella, sliced 1/4 inch thick

1 cup cherry tomatoes, halved or quartered if large

1 clove garlic, minced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup fresh basil leaves, torn, plus more for garnish

4 tablespoons balsamic glaze (optional)

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Pat the chicken breasts dry and pound them to an even thickness.
Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper. Coat the chicken in the marinade and let sit while preparing other ingredients.
In a bowl, mix cherry tomatoes with garlic, olive oil, balsamic vinegar, salt, and pepper. Fold in fresh basil and set aside.
Preheat grill to medium-high heat and oil the grates.
Grill chicken for 4 to 5 minutes on one side, then flip and cook for another 3 to 4 minutes.
Top chicken with mozzarella slices, reduce heat, and cover until cheese melts.
Let chicken rest for a few minutes, then top with tomato mixture and drizzle with balsamic glaze before serving.

Marinate chicken up to 8 hours for deeper flavor, but avoid over-marinating.

Substitute mozzarella with provolone or burrata if desired.

Add arugula for extra freshness and greens.

Cook in a grill pan or bake and broil if a grill is not available.

Store leftovers in the refrigerator for up to 3 days.

Reheat gently and add tomato topping fresh for best flavor.