|WOOD TYPE||PREP TIME||COOK TIME||SERVES|
|MESQUITE||20 MINUTES||10-20 MINUTES||6|
|6 BONELESS CHICKEN BREASTS||12 - 1/4 IN THICK FRESH MOZZARELLA SLICES||12 - 1/4 IN THICK AVOCADO SLICES||18 FRESH BASIL LEAVES||1/2 CUP BALSAMIC VINAIGRETTE|
|1/2 CUP EXTRA VIRGIN OLIVE OIL||2 LARGE MINCED GARLIC CLOVES||1 SMALL ONION CHOPPED||1 TSP SALT||1/2 TSP FRESH GROUND PEPPER|
STEP BY STEP
Step 1: Blend the Balsamic Vinaigrette, Olive Oil, Garlic, Onions, Salt, and Ground Pepper together and then place into a 1-Gallon Ziploc bag. At this time, chop up the basil leaves.
Step 2: Wash the chicken and place into the bag with the sauce we just blended and leave it for 20 minutes.
Step 3: Start the Velocity Grill 15 minutes into the chicken sitting in the marinade and set the temperature dial to HIGH.
Step 4: Once the chicken have sat in the sauce for 20 minutes, place the chicken breasts on the grilling surface and turn the chicken every 5 minutes - cooking with the lid off. Continue this process until the internal temperature is 170 degrees or until cooked all the way through.
Step 5: When the chicken is ready, add the two slices of mozzarella to each chicken breast and turn the grill to medium heat for 3 minutes.
Step 6: Plate the chicken and add the 2 slices of avocado on each chicken breast and top with basil leaves and top with extra balsamic vinaigrette.
Step 7: Enjoy!