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Balsamic Chicken + Caprese Salad

2 large Chicken Breast ( or boneless chicken thighs)
1 cup of Balsamic Vinegar
1/4 cup of Olive Oil
1/4 cup of Balsamic Glaze (or 1/4 cup of Brown Sugar)
2 tbsp of dried Basil
2 tbsp of dried Thyme
1 tbsp of dried Celery Seeds


Caprese Salad:
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
1 bunch fresh basil (half finely chopped, half in full leaves)
1/3 cup of Balsamic Vinegar
1/4 cup Extra-virgin olive oil
1/4 cup of Garlic
Coarse salt and pepper


Directions:
1. In a large bowl, whisk together 1 cup of balsamic vinegar, 1/4 cup of olive oil (optional), 1/4 cup of balsamic glaze (or brown sugar), dried spices. Mix well.
2. Lightly slice lines on the top of the chicken and submerge in the marinade and let sit for 20 minutes or more.
3. Once the chicken has fully marinated, add olive oil to a cast iron skillet and bring to a medium heat. Cook the chicken on each side, starting with the skin side down first (even though the skin is removed), cook through.
4. In a small bowl, add 1/3 cup of balsamic vinegar and slowly whisk in 1/4 cup of olive oil and completely mix. Then add garlic, 1/4th cup of chopped basil and salt. Mix well and let sit.
5. On a plate layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each.
6. Add your chicken breast and dress the salad with the dressing and allow it to run into the chicken.
7. Garnish with fresh basil and enjoy!