Bruschetta Chicken

Along with our abundance of zucchini, we've also had a ton of fresh basil and tomatoes that we've been putting to use. My favorite use of them thus far is in this chicken. It was moist, delicious, and some of the best grilled chicken we've ever made. Which is why we've made it three times in as many weeks. It really is that good.

Buschetta Chicken
adapted from Riches to Rags

2 cloves garlic, minced
1/4 cup + 2 Tb. balsamic vinegar, divided
1/2 cup olive oil
4 small boneless skinless chicken breasts (4-6 ounces each)
4 slices mozzarella cheese
2 large tomatoes, seeded and chopped
1/4 cup basil, chiffonade (or chopped)
kosher salt and fresh ground black pepper

1. Combine garlic, balsamic vinegar, and olive oil in gallon size ziploc bag. Add chicken and marinade for at least 4 hours (or up to 24).
2. Preheat grill over medium-high heat. Mix tomatoes, remaining 2 Tb. balsamic, and basil in small bowl and set aside. Remove chicken from marinade and season generously with salt and pepper. Grill over medium heat for 5-6 minutes per side, or until instant read thermometer reads 160 degrees. Top with mozzarella cheese and grill for 1 more minute, to melt cheese. Divide tomato mixture evenly over chicken.