We grilled our chicken outside, but everything else was the same as this recipe.
2 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds broccoli, chopped
2 cloves garlic, minced
1 Roma tomato, sliced
2 sprigs basil, leaves thinly chopped
4 slices Mozzarella cheese, sliced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
3 tablespoons olive oil
Preheat oven to 400 degrees
Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.
Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway through to prevent sticking.
Heat grill pan our outdoor grill over medium-high heat. Brush with some oil and grill chicken on both sides for about 4 minutes.After the last side is almost done, add the slices of mozzarella to each chicken breast. To plate add the basil and tomato to the top of the chicken with mozzarella.