- 4 chicken whites
- 2 teaspoons [10 mL] olive oil
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] ground black pepper
- 4 ounces [113 g] Mozzarella cheese, into 1/4-inch [6-mm] thick slices
- 3 Roma tomatoes, thinly sliced
- 1/4 cup [60 g] grated Parmesan cheese
- 5 or 6 basil leaves
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- Preheat barbecue to medium-high intensity.
- Pound chicken whites until about 1/4-inch [6-mm] thick.
- Coat chicken whites with olive oil, salt, and black pepper.
- Grill chicken whites for 5 minutes.
- Turn chicken whites over; top with Mozzarella cheese slices, then with tomato slices.
- Evenly sprinkle tomato slices with grated Parmesan cheese.
- Grill for 5 to 6 minutes more.
- Remove from heat and allow to sit for 1 to 2 minutes.
- Arrange chicken whites onto a serving plate.
- Top with basil leaves, and serve.
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