7ozfresh baby mozzarella cheese balls (bocconcini or ciliegine, drained)
1/4colive oil+ 2 tbsp neutral oil for grilling
salt and pepper
Preheat a grill pan over high heat. In a bowl toss the chicken breasts with 2 tbsp neutral oil and a generous pinch of salt and freshly ground pepper.
Place the seasoned chicken on the grill. For the best grill marks, don't move the chicken for 5 minutes. Cook the second side until grill marks appear, about 5 minutes more. Check the chicken for doneness with a thermometer. The chicken is ready when it registers 165°F.
While the chicken is cooking, slice the cherry tomatoes in half and place them in a large mixing bowl. Next, add in the mozzarella and basil leaves. Pour the olive oil and balsamic vinegar over the tomato mixture, season with salt and pepper, gently stir until evenly combines.
Transfer the chicken to a large plate or platter, top with the marinated tomatoes and mozzarella. Serve immediately!
Leftovers can be stored in the refrigerator for up to four days.