Well... we've reached the last dairy-rich meal I have to share with you. How sad! It's like the end of an era. I'm already counting down the days until I am able to eat dairy again... but for now my son's health is obviously the first priority. If you're lucky enough to be able to eat cheese make this. Yes... really... make this. When this meal popped up in my google reader I made it that night. I changed all of our dinner plans to have this immediately. And boy am I glad I did. The balsamic paired so nicely with the pesto and the fresh mozzarella was so stretchy and flavorful. Ugh, this was so good. Make it in honor of me. Add an extra slice of cheese for me, and think of me longingly as you devour it.
Source: Eat Live Run
2 chicken breasts
1 cup balsamic vinegar
2-4 thick slices fresh mozzarella
1- Place the chicken and 1/2 cup of the balsamic vinegar in a large bag or bowl and marinade for 1 hour. (Do not marinade over night- the acid in the vinegar can affect the texture).
2- When ready to cook, heat a grill pan and grill the chicken until cooked through.
3- Meanwhile, pour 1/2 cup of balsamic vinegar in a small sauce pot and bring to a boil, then reduce heat and cook for about 15 minutes, until reduced and thickened.
4- When the chicken is cooked top with the slices of mozzarella and place it under the broiler until the cheese melts. Top with a spoonful of pesto and drizzle with the balsamic reduction.