Caprese salads with balsamic dressing have been a favorite summertime salad in our household. The flavors of the mozzarella and tomato, joined with the tangy taste of balsamic dressing are a palate pleasing experience for almost everyone. Outdoor grilling is another summertime favorite pastime, so joining a healthy grilled chicken breast together with the Caprese salad seems to be the perfect summertime dish! I hope you enjoy this recipe with your family and friends as much as we enjoy making it. Ingredients:
- Boneless Skinless Chicken Breasts
- Paul Prudhomme Poultry Seasoning
- Medium Tomato (sliced)
- Mozzarella Cheese (sliced)
- Basil leaves
- Balsamic Vinegar
- Pam (Olive Oil No-Stick Cooking Spray)
Directions:
Heat your grill to 350 degrees.
1. Season your chicken breasts with the Paul Prudhomme Poultry Magic seasoning, or a seasoning of your choice. After you have seasoned your chicken breasts, cover them on both sides with a coat of Pam cooking spray. (This will keep your chicken breasts moist and not allow them to dry out while on the grill.) You will grill your chicken 8 – 10 minutes on each side.
2. While your chicken is grilling, go ahead and get your additional ingredients ready to place on the chicken. Place your Balsamic vinegar in a small pan to also go on the grill. 
3. Open the grill after chicken has cooked and place the mozzarella slice, basil leaf, and then tomato slice on each chicken breast. Place the pan with Balsamic vinegar on the grill to the side to heat up as well. After 2 minutes, drizzle the bubbling vinegar over the chicken breasts and then cook for an additional 2 minutes. 
4. Remove the chicken breasts from the grill and serve warm with a side of potatoes and a salad. 
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