Whisk me off to Italy, and never bring me back! Here is a hearty rendition of a classic salad, and a lovely way to keep summer going. Ingredients:1.5 lbs. Chicken (I love thighs)8 oz. Fresh mozzarella1 cup loosely packed basil (3 or 4 large leaves per thigh)8 oz tomato (cherry or sliced)Salt and pepper to tasteBalsamic glaze/real balsamic to finishDirections:
  1. Preheat oven to 400F
  2. Pound out chicken thighs to ½ inch thickness. Season with salt and pepper
  3. On one half lay a slice of mozzarella and 3 to 4 basil leaves. Fold over.
  4. Arrange in a small casserole dish
  5. Top with cherry tomato (if using sliced, wait until after cooking to top chicken)
  6. Cook until golden brown. Roughly 45 minutes
  7. Serve with veggies of choice and finish with balsamic glaze