1 cup balsamic vinegar
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
6 ounces fresh mozzarella, cut into ½ inch slices
3 medium peaches or nectarines
1 cup fresh basil
to taste salt and pepper
Heat the grill to medium heat.
Prepare balsamic reduction: Heat balsamic vinegar in a small saucepan over medium-high heat. When it starts to bubble, reduce to simmer. Simmer on low for approximately 15 minutes— stirring occasionally— until the vinegar reaches a thick, syrupy consistency. The reduction will thicken slightly as it cools—do not overcook. Remove from heat and set aside.
Grill the chicken: Drizzle olive oil over chicken breasts to evenly coat. Sprinkle both sides with salt and pepper. Grill chicken for approximately 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees.
Slice peaches: Half and pit peaches and slice into thin, even slices.
Chiffonade basil: Remove basil leaves from stems and stack on top of each other. Gently roll together in a cigar, then slice into thin ribbons.
Plate the dish: Arrange grilled chicken on a serving platter. Evenly top chicken breasts with a layer of mozzarella slices. Layer peaches over mozzarella. Drizzle balsamic reduction on top and sprinkle with basil. Serve immediately.