Pollo a la parrilla con glaseado balsámico

Ingredientes

• 1 1/4 lbs. boneless, skinless, chicken breasts (about 2 medium breasts)
• 3 Tbsp. olive oil
• 2 tsp. Italian seasoning
• 2 cloves garlic, minced
• 1 Tbsp. fresh lemon juice
• 1 tsp. honey
• 1/4 tsp. red pepper flakes
• 1 tsp. kosher salt
• 4 slices cheddar cheese, thinly sliced
• 1/4 cup fresh basil pesto
• 1-2 tomatoes on the vine, thinly sliced
• 1 large ripe avocado, sliced
• Balsamic glaze
• Kosher salt and fresh black pepper
• Fresh basil, thinly sliced, optional

Preparación

1. 1

   Slice chicken breasts in half lengthwise to about 1/2-inch thickness. If needed, pound each cutlet between plastic wrap until desired thickness.

2. 2

   In a bowl, whisk together the olive oil, Italian seasoning, garlic, lemon juice, honey, red pepper flakes, and salt. Add chicken to the mixture and toss to combine. Let stand at room temperature for about 10-15 minutes while pre-heating the grill.

3. 3

   Pre-heat the grill on medium high heat. Clean and oil the grates. Add chicken and grill for 2-3 minutes on each side, covered, until cooked through. Thicker parts of the breast may require an additional minute or so. In the last minute of cooking, add the cheese and cook until melted.

4. 4

   Remove the chicken to a platter, top with pesto, slice of avocado, tomato, and drizzle of balsamic glaze. If desired, garnish with fresh basil. I also like to add a light sprinkle of salt over the tomato and avocado, just before serving.