Wife was craving this so I documented the process to this wonderful, fresh dish
Started with some chicken hooters that I ran the blade tenderizer through, and then flattened a bit with my Pampered Chef tenderizer/smasher. Season liberally with S&P and a drizzle of olive oil...massage this in. Do both sides.
ON a HOT grill, get some grill marks on the face (presentation side). I failed...we were hungry and I put the chicken on the grill before it had a good chance to get the grates really hot. I also got to use my new grill press to help keep them flattened.
Pull them at 165 degrees on the IRT and immediately place slices of mozzerella on them.
Serve topped with homemade bruschetta, fresh grated parm, and a little drizzle of balsamic glaze.
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Bruschetta was simple - a deseeded stake tomato, a bunch of fresh cherry or grape tomatoes, diced red onion, garlic, fresh oregano and basil from the garden, olive oil, balsamic vinegar, and S&P to taste. Make this before you start cooking and set aside a while for the flavors to mingle.
Enjoy!
