Light Chicken Caprese - cooking recipe

Ingredients

3 large plum tomatoes, cored, seeded and diced
6 ounces reduced-fat mozzarella cheese, cut into small cubes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
fresh ground black pepper, to taste
3 tablespoons fresh basil, chopped
1 1/2 lbs boneless skinless chicken breasts (4)
additional basil (to garnish)

Preparation

In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.