fnhs90: Could reduce leftover marinade for drizzling
govtprop: One of those pieces of chicken only got 2 slices of avocado when the rest got 3…
hibarihime: I would just be fine ending it with the cheese and reduce the marinade for even more flavor! Saving this as a recipe to make next week! Thanks!
Sgt–Hulka: Is the drizzle a reduction of the marinade or straight balsamic vinegar reduction?
morganeisenberg: Here’s the recipe, from http://hostthetoast.com/grilled-avocado-balsamic-chicken/
INGREDIENTS
1/2 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons Italian seasonings
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 cup extra virgin olive oil
Kosher salt and black pepper, to taste
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, cut into 8 slices
1 ripe avocado, sliced
1/4 cup sliced fresh basil
Balsamic reduction, to top
INSTRUCTIONS
In a large bowl, combine the balsamic vinegar, honey, Italian seasonings, mustard, garlic, olive oil, salt, and pepper. Whisk to combine. Add the chicken breasts and toss to coat in the marinade. Allow to marinate for 30 minutes.
Clean and oil the grill or grill pan. Heat to medium high. Grill chicken until internal temperature reaches 160ºF and no pink juices remain, about 5 minutes per side.
Top with mozzarella and cover to melt, about 2 minutes. Transfer to a plate. Top with avocado, basil, and drizzle with balsamic reduction. Serve.
Metgirl18: Made this last week after seeing it on your Facebook page!!! Delicious!!!!!
a_mental_misstep: Can someone explain to a non-American what Italian seasoning is?
terrovek3: That avocado isn’t grilled at all!
DennisQuaaludes: This is a great idea!
Good job. 👍
ghost_of_James_Brown: GET IN MY BELLY!
a_v_p: This looks so yummy. What did you do with those cheesy crispy bits left in the pan?
rockbud: I can’t pick up avacados without it getting smashed into my fingers…