INGREDIENTS
•
2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
•
1/2 tsp garlic powder
•
1/2 tsp onion powder
•
1/2 tsp Italian seasoning
•
Salt and freshly ground black pepper
•
2 Tbsp olive oil
•
6 oz fresh mozzarella, cut into 8 slices
•
4 avocado slices (from a firm but ripe large avocado)
•
2 medium vine ripened tomatoes, sliced
•
3 Tbsp balsamic glaze (I used Bertolli)
•
1/3 cup chopped basil ribbons