Chicken with Fresh Mozzarella, Avocado and Balsamic Glaze

This is the perfect summer dinner recipe: I've given directions for baking the chicken, but since it's mostly an "assembly" recipe, you can grill the chicken, or use leftover grilled chicken from the weekend. The fresh tomatoes can be plucked from your garden or hand selected from a local farmer's market, and the balsamic glaze can be purchased from your favorite grocery store (I've also given you a recipe for balsamic glaze if you want to make your own with the vinegar you already have on hand). If you happen to have an abundance of zucchini in your garden, you can add that too! 

Chicken with Fresh Mozzarella, Avocado and Balsamic Glaze

Cooking spray
4 boneless skinless chicken breast halves
Salt and freshly ground black pepper
8 slices fresh mozzarella cheese
1-2 avocados, pitted and sliced
2 ripe tomatoes, sliced
1/4 cup fresh basil leaves
1/4 cup shredded parmesan cheese 
1/4 cup balsamic glaze*

Preheat the oven to 400 degrees. Coat a shallow baking pan with cooking spray. 
Season the chicken with salt and pepper and place in the prepared pan. Bake for 20 to 25 minutes, until the chicken is cooked through. 
Arrange the chicken on a serving plate and top with alternating layers of mozzarella, avocado, tomato, and basil. Sprinkle the parmesan cheese over top. Drizzle the balsamic glaze over top just before serving. 

Serves 4

*To make a balsamic glaze, combine 2 cups of balsamic vinegar and 1/2 cup brown sugar in a small saucepan. Set the pan over medium-high heat and bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, until the liquid has reduced by half (the glaze should coat the back of a spoon).