Caprese Chicken

You won't believe how easily and quickly this simple Caprese Chicken comes together. I've cooked this on my grill and grill pan with equally good results (although I'm always partial to using our kettle grill in the summer!). This chicken is very impressive for a dinner party or gathering, and doubles easily - see the recipe notes for my doubling hack if you're limited to using just a grill pan.

Ingredients

• 4 5-7 oz chicken breasts pounded to even thickness
• 2 tsp italian seasoning
• 2 tsp sea or kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cracked black pepper
• 1 tbsp olive oil
• 8 oz fresh mozzarella sliced into 8 even pieces
• 2 vine ripened tomatoes sliced into 1/2" slices
• fresh basil to taste
• aged balsamic or balsamic glaze to taste

Instructions

1. Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
2. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine. 
3. Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side.
4. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per side, or until the internal temperature reads 155°F using an instant read thermometer (the chicken will come to proper temperature in the next step). 
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