Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small bowl, whisk together yogurt and balsamic vinegar until well blended. In a plastic food-storage bag, combine chicken and yogurt mixture; seal and turn to coat. Marinate in refrigerator for 20 minutes. Meanwhile, heat gas grill (or grill pan) to medium-high or prepare charcoal grill with medium-hot coals
In a large skillet, heat oil over medium heat. Add onion; saute 5 minutes, or until slightly softened (the wedges will fall apart into pieces). Add balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes, or until liquid is reduced and onion is tender . Increase heat to medium-heat. Add tomato, salt and pepper; cook for 2 minutes. Remove skillet from heat; let cool for 2-3 minutes. Stir in mozzarella and basil.
Remove chicken from bag; discard marinade. Gently rinse chicken; pat dry with paper towels. Grill, turning once, for 6-8 minutes per side, or until internal temperature registers 170 degrees on an instant-read meat thermometer inserted in centers. Serve immediately, with topping, or let cool to room temperature.
