4 Chicken Breasts
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 tsp Minced Garlic
1 tsp Dried Oregano
4 Thai Peppers, crushed
3/4 tsp Salt
1/2 tsp Pepper
1 Lemon, juiced
1 Tbsp Maple Sugar
1 Large Ball of Fresh Mozzarella, sliced
1 Beefsteak Tomato, sliced
1/2 Cup Balsamic Vinegar
1/4 Cup Great River Maple Syrup
1. Marinate chicken in olive oil, red wine vinegar, minced garlic, oregano, Thai peppers, salt, pepper, lemon juice, and maple sugar overnight.
2. In sauce pan combine balsamic vinegar and maple syrup and simmer on medium heat but do not bring to a boil. Reduce amount by half.
3.Heat the grill to medium, then grill chicken on one side. Flip the chicken and the top with a slice of fresh mozzarella. Once the chicken is cooked through add a slice of tomato and fresh basil to each piece of chicken. Then drizzle the balsamic reduction.
This is delicious with side of asparagus.