When any food goes on sale, that provides many opportunities to try out new recipes and ideas in the kitchen. Well, since I have an overabundance of skinless, boneless chicken thighs, I basically replicated my California Chicken recipe, with an Italian flair. Substitute fresh mozzarella for the Monterey jack cheese, fresh basil for the avocado and cilantro, keep the tomato and add in a balsamic reduction - et voila! Success!
The process for cooking was essentially the same, except I put the cheese directly on top of the chicken, then put sliced tomato and basil on top once the cheese is melted. This makes for a perfect balance of the cool, crisp freshness of the vegetables, perfectly balanced with the warm and tender chicken and cheese.
The balsamic reduction was super easy to make - one half cup of balsamic vinegar with 2 tablespoons of dark brown sugar. Bring to a light boil and allow it to reduce by half.
So, now I need to think of another play on this simple and elegant chicken preparation!