Have you noticed that you can make almost any recipe a "California" recipe by adding an avocado? That is what this is. A great chicken recipe.....with avocado. I started with a recipe from Delish and made minor changes.
This is a great recipe for the grill, but we don't have one, so I used my George Foreman grill. Don't judge me. It counts!
Grilled California Chicken
3/4 cup balsamic vinegar
1 teaspoon garlic powder
2 Tablespoons honey
2 Tablespoons olive oil
1 teaspoon Italian seasoning
pinch Kosher salt
ground black pepper
4 boneless, skinless chicken breasts
4 slices fresh mozzarella cheese
1 avocado, sliced
4 slices tomato
3 Tablespoons sliced basil IF YOUR STUPID GROCERY STORE HAS ANY!
sourdough bread, optional
1/2 cup balsamic vinegar
1 Tablespoon brown sugar
Place the chicken breasts in a gallon size Ziploc bag. Mix up all the ingredients listed above chicken breasts. This is the marinade. Pour it over the chicken.
Place the sealed bag in the refrigerator for at least 20 minutes. Longer is better.
Use the wait time to slice up the toppings and make the glaze.
Pour the balsamic vinegar in a small sauce pan and add the brown sugar. Bring to a boil and reduce to a simmer. Stir frequently until it is reduced by half. Easy, right? Set it aside for later. Mine thickened too much to drizzle when it cooled, so I just reheated it and then it was perfect. And quite tasty!
Grill the chicken until it is no longer pink in the middle. If you have an instant read thermometer, it should be 170 º. Don't remove them from the grill.
Place the mozzarella, avocado and tomatoes on top of the chicken breasts. Cover them to melt the cheese.
Place the chicken on toasted sourdough bread and drizzle the very delicious balsamic glaze over the top. Sprinkle with basil, assuming your store didn't run out on you.....
My avocado didn't want to stay where it belonged. I just smashed it on the toasted sourdough and placed the chicken on the avocado toast. Avocado toast is a new ..ish.. trend and I happen to be trendy!