After the chicken has rested drizzle with olive oil and a little salt and pepper. Then, some basil that's been cut into a chiffonade- little strips. Note: You can always use some balsamic vinegar as well, but I like just the olive oil!
Caprese Grilled Chicken
2 boneless skinless chicken breasts
8 oz fresh mozzarella, sliced 1/2 inch thick
1 large beefsteak tomato, slice 1/2 inch thick
6 basil leaves, cut into strips
1 clove roasted garlic
Salt and pepper
Balsamic vinegar, optional
Preheat a grill to medium heat. Season each chicken breast by rubbing with the roasted garlic clove, and then liberally sprinkle with salt and pepper. Grill each seasoned chicken breast until the internal temperature reaches 165 degrees and juices run clear. Immediately top hot chicken with sliced mozzarella and tomato. Cover and let rest for 5 minutes. Drizzle each breast with olive oil and the optional balsamic vinegar as well as additional salt and pepper. Top with sliced basil and enjoy!