Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 2 large fresh peaches, sliced into thick wedges
- 8 oz fresh mozzarella cheese, sliced into rounds
- 1/4 cup fresh basil leaves, chiffonade or torn
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup balsamic glaze
Instructions
- Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, garlic powder, dried oregano, salt, and pepper. Ensure the chicken is evenly coated to help it brown beautifully on the grill.
- Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 5 to 6 minutes per side. The internal temperature should reach nearly 160°F (71°C) before you move to the next step.
- While the chicken is cooking, lightly brush the peach wedges with a tiny bit of oil. Place them on the grill grates during the last 3 to 4 minutes of the chicken’s cooking time. Grill them for 1 to 2 minutes per side until they show char marks and soften slightly.
- Once the chicken is almost fully cooked, place two slices of fresh mozzarella on top of each breast. Close the grill lid for 1 to 2 minutes to allow the cheese to melt and become bubbly.
- Remove the chicken and peaches from the grill. Place 2 to 3 grilled peach wedges on top of the melted cheese on each chicken breast. Sprinkle generously with fresh basil and drizzle with the balsamic glaze before serving.
- Cook Time: 30 minutes