- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 pints cherry tomatoes, quartered
- 1 avocado, chopped
- 3 cloves garlic, pressed
- 1/4 cup fresh basil chiffonade
- 2 tablespoons olive oil
- Salt and pepper
- 3 boneless skinless chicken breasts
- Italian seasoning
- 6 slices Texas toast
- 6 slices cheese, fresh Mozzarella
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For the balsamic glaze, combine balsamic vinegar and honey together in a small saucepan and simmer until reduced to 1/2 cup. Chill.
Combine tomatoes, avocados, garlic, basil, olive oil and salt and pepper, stir and set aside.
Season chicken with salt, pepper and Italian seasoning.
Grill the chicken until cooked through, then slice it against the grain into strips.
Turn the toast and place a slice of Mozzarella cheese on top, cover until melted.
Remove from the grill
Top each piece of toast with chicken, tomato mixture and balsamic glaze.