Grilled chicken with mozzarella and tomato slices (lactose free)

Ingredients

• 500 g Chicken breasts, butterfly and opened
• 40 l Mozzarella, lactose free, torn into pieces
• 2 pcs Tomato, chopped
• 4 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 4 tbsp Basil, chopped
• 2 clove Garlic, minced
• 1 tsp Salt, fresh ground

Method

1. In a small bowl, combine the basil, vinegar, garlic, and 0.25tsp salt.
2. Slowly whisk in the oil until it is thoroughly incorporated.
3. Transfer 3 tablespoons of the vinaigrette to a bowl and toss in the fresh mozzarella pieces, coating the cheese with the vinaigrette.
4. Set aside.
5. Reserve the remaining vinaigrette for the cooked chicken.
6. Pat the chicken pieces dry with a paper towel and season both sides with salt.
7. Grill the open butterflied 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.
8. Transfer the cooked chicken to a platter.
9. Top half of the breast with the tomato slices and drizzle with the reserved vinaigrette.
10. Cover the half chicken breast with an even layer of mozzarella, close the chicken breast with the other side (it will look as a pocket chicken breast filled with tomato and cheese) and tent the platter loosely with foil.
11. Let the chicken rest for 10 minutes.
12. Serve after.