This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
681g
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
225g
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
1 1/2 pounds
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
1 cup
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
Utensils
Medium Bowl
Step 1
In a medium bowl, add the chicken, parsley, garlic, canola oil, lemon juice, salt, and pepper. Place in refrigerator to marinate for 1 to 2 hours.
Step 2
Place the grill plate on the unit. Turn the dial to set temperature to 375°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
Step 3
When the unit is preheated, add the chicken to the grill plate, gently pressing down to maximize grill marks. Let the chicken cook undisturbed for 5 minutes, then flip and press down for 5 seconds. Cook for an additional 5 minutes.
Step 4
After the 5 minutes, place tomatoes on chicken, then sprinkle with mozzarella. Close the lid and let the cheese melt for 4 minutes.
Step 5
When the cheese is melted, transfer the chicken to a platter or plate. Top with basil, then drizzle with balsamic glaze.
In a medium bowl, add the chicken, parsley, garlic, canola oil, lemon juice, salt, and pepper. Place in refrigerator to marinate for 1 to 2 hours.
681g
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
225g
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
1 1/2 pounds
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
1 cup
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
Step 2 of 5
Place the grill plate on the unit. Turn the dial to set temperature to 375°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
681g
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
225g
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
1 1/2 pounds
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
1 cup
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
Step 3 of 5
When the unit is preheated, add the chicken to the grill plate, gently pressing down to maximize grill marks. Let the chicken cook undisturbed for 5 minutes, then flip and press down for 5 seconds. Cook for an additional 5 minutes.
681g
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
225g
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
1 1/2 pounds
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
1 cup
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
Step 4 of 5
After the 5 minutes, place tomatoes on chicken, then sprinkle with mozzarella. Close the lid and let the cheese melt for 4 minutes.
681g
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
225g
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
1 1/2 pounds
thin-sliced chicken breast cutlets
2 tablespoons
parsley, minced
1 tablespoon
garlic, minced
1 tablespoon
canola oil
1 tablespoon
lemon juice
Kosher salt, as desired
Ground black pepper, as desired
1 cup
shredded mozzarella
1
tomato, thinly sliced
5
basil leaves, chopped
Balsamic glaze, as desired
Step 5 of 5
When the cheese is melted, transfer the chicken to a platter or plate. Top with basil, then drizzle with balsamic glaze.
