Made this last night, we loved it! I made a couple of changes. One, I marinated in a super easy, but delicious homemade balsamic vinaigrette. Two, I filleted the breasts for really fast cooking--3-4 minutes per side, over med. high heat. I think 30 minutes over even low heat would dry the chicken out. By filleting them, you cook them faster, and they stay really juicy and moist. Served with green salad tossed with more of our dressing.
We'll definitely have this again--it's great for a warm summer evening, and it tastes really fresh with the cool tomatoes and creamy mozzarella. Thanks!
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Made this last night, we loved it! I made a couple of changes. One, I marinated in a super...