Grilled Caprese Chcken

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Ingredients:
4 tablespoons chopped fresh basil (I forgot to pick some up while grocery shopping so I omitted the garlic and substituted pesto - delicious!) 
2 tablespoons red wine vinegar
2 garlic cloves, minced
Salt and pepper
4 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/8"-1/4" slices, halved, and patted dry
4 chicken breasts
2 large tomatoes, cored, and cut into 1/2" slices

Directions:
1. In a small bowl, combine the basil, vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the oil until it is thoroughly incorporated. Transfer 3 tablespoons of the vinaigrette to a bowl and toss in the fresh mozzarella pieces, coating the cheese with the vinaigrette. Set aside. Reserve the remaining vinaigrette for the cooked chicken.
2. Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper. Grill the chicken and tomatoes on a hot charcoal or gas grill until the chicken is browned and cooked through and the tomatoes are lightly charred, about 2-3 minutes per side (depending on the thickness of your chicken and the heat of the grill). Transfer the cooked chicken to a platter. Top with the tomato slices and drizzle with the reserved vinaigrette. Cover the chicken with an even layer of mozzarella and tent the platter loosely with foil. Let the chicken rest for 10 minutes. Serve.

Notes: I'm a sucker for anything caprese related, so when I saw this recipe, it was a no-brainer to test it asap! And I'm so glad I did! So light, yet so robust. A perfect summer dinner. To complete the traditional caprese flavor, I splashed a little balsamic vinegar onto my last few bites.