Description
I ordered this from the Pizzeria a few weeks ago (I swapped grilled chicken for the breaded fried cutlets) and got so many requests for the recipe, so here it is!
Equipment
Grill Pan or grill
Ingredients
44-ouncechicken breast cutlets, pounded thin
1teaspoonextra virgin olive oil
1teaspoonkosher salt, and fresh black pepper, to taste
1/2teaspoongarlic powder
1/2teaspoondried Italian seasoning
6cupsbaby arugula
4ouncesfresh mozzarella, sliced thin
3cupsgrape tomatoes, halved
2tablespoonsbalsamic glaze
2tablespoonsfresh basil leaves, chopped
Instructions
Season the chicken with 1 teaspoon extra virgin olive oil, salt, garlic powder, Italian seasoning and fresh pepper.
- Preheat the grill to medium-high, clean and oil the grates to prevent sticking. If using a grill pan, heat on medium-high heat and spray with oil.
Divide the arugula, 1 1/2 cups each on 4 plates.
- Grill the chicken 2 to 3 minutes on each side, until cooked through then top with mozzarella. Cook 1 more minute, to melt then transfer to the 4 plates.
Top the chicken with cherry tomatoes and drizzle with balsamic glaze. Finish with fresh basil.
Last Step:
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