I love all the flavors in this dish.  I could have done without the cheese, though, because I didn’t think it added very  much, but it certainly ensured the kids ate it.

Don’t skip the balsamic reduction.  It’s the best part! And drizzle some over the vegetables, too.

Balsamic Chicken with Mozzarella and Pesto


4 boneless, skinless chicken breasts
1 1/2 cups balsamic vinegar
1 large ball fresh mozzarella, cut into slices
Pesto (homemade or store-bought)


Place chicken and 1/2 cup of balsamic vinegar in a large plastic bag. Seal bag tightly and place in fridge to marinate for one hour. (Don’t marinate this recipe overnight because over a long period of time, the acid in the vinegar may break down the chicken breast, forming a mushy texture.)
Place the rest of the balsamic vinegar in a small pot on the stove and bring to simmer. Continue simmering for about 15 minutes, until vinegar has reduced and is thick like syrup. Take off stove and let cool while you cook the chicken breasts.
Grill chicken breasts until cooked through, about eight minutes per side, depending on their thickness. Remove chicken and place on a plate.
Turn broiler on high and place one slice of mozzarella on each chicken breast. Broil chicken for a couple of minutes, or until cheese melts.
Top each chicken breast with a dollop of pesto and drizzle balsamic reduction over top.