California Balsamic Chicken

• 1 cup balsamic vinegar

• 1/4 cup honey

• 3 tsp minced garlic

• 2 tbsp olive oil

• 3 tsp Italian seasoning

• 1 tsp salt

• 1/2 tsp pepper

• 4 boneless skinless chicken breast - Cut in half

• 8 slices mozzarella cheese *I used herb flavored boars head

• 2 medium avocados, diced

• 3 large roma tomatoes, diced

• 1/4 cup fresh basil, chopped

• Salt & pepper to taste

1. Preheat oven to 350 degrees.

2. At least 30 mins before you cook the chicken, add balsamic vinegar, honey, garlic, olive oil, salt, pepper and Italian seasoning in a large bowl. Whisk until combined.

3. Add chicken breasts and mix until all chicken seems coated and covered. Cover with plastic wrap in put in the fridge.

4. While your chicken is marinating, in a medium sized bowl, add avocado, tomatoes, basil and salt/pepper. Mix, cover and place in fridge.

5. Heat large skillet or cast iron with oil on medium high heat. Add chicken and cook each side about 3-4 mins until browned. *you might have to do it in two batches.

6. Once all chicken is done, put back in skillet and top with cheese.

7. Place in oven for 5 mins to melt cheese and finish cooking chicken breasts.

8. Once done, place on plate and top with avocado/tomato mixture. Use balsamic/chicken drippings from pan to drizzle on top of that and Enjoy!

Notes/Quick Tips

• Make sure your chicken is always 165 degrees internally.

• If you don’t want to cut chicken in half, you can do the whole chicken breast or buy split chicken breast. If doing whole pieces, they will need to cook longer.

• If you don’t have roma tomatoes, any tomatoes will do.

• Deli cheese always works best!