Grilled Chicken Caprese Burgers

1 tbsp olive oil
2 tbsp balsamic vinegar
pinch of coarse sea salt
fresh ground black pepper
2 boneless, skinless chicken breasts
12 leaves fresh basil
1 large tomato (preferably heirloom) sliced into 4 slices
4 1/2 oz. slices part-skim mozzarella
4 Orowheat whole wheat sandwich thins

Put the chicken breasts in a resealable plastic bag or between two pieces of plastic wrap and pound with a mallet until about 1/4" thick. Cut the breasts in half to make 2 "burgers" out of each. Put into a resealable plastic bag.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper. Pour into the bag over the chicken, seal and refrigerate for 10 minutes. Meanwhile, prep the rest of your ingredients and have at the ready as the cooking process will go fast.

Prepare your grill with nonstick cooking spray. Grill the chicken for 5 minutes on the first side. Flip and on top of the grilled side (the one with the grill marks!) put 3 basil leaves on each chicken breast. (Start toasting your sandwich thins at this point.) Put a slice of tomato on top of the basil, followed by the mozzarella cheese. Cover the grill and let cook for about 5 minutes until the cheese is melted. Remove from heat, put onto the bun and enjoy.

Serving Size: Makes 4 burgers

Number of Servings: 4

Recipe submitted by SparkPeople user COPPERHEAD71.