Idahoan® Mashed Potatoes with Grilled Balsamic Chicken and Caprese Salad

INSTRUCTIONS

1. 1Pre-heat a grill or grill pan to medium high heat.
2. 2If chicken breasts are too thick, place between two pieces of plastic wrap or parchment and flatten with the smooth side of a meat mallet to 1 ½ inch. Place meat in a bowl or zip top bag.
3. 3Blend the oil, vinegar, garlic and salt and pepper and pour over the chicken. Toss to coat the chicken and let marinate for 15 minutes before grilling.
4. 4When grill is hot and chicken marinated, cook breasts for about 5-7 minutes per side and brush often with extra balsamic vinegar to set in the flavor. Internal temperature of chicken should read about 155°- 160°. Move chicken to cool side of the grill and tent with foil or remove chicken to a plate and tent with foil for 5-6 minutes. Prepare Caprese salad (below)
5. 5Prepare Idahoan® Chicken Broth Mashed Potatoes following package instructions. Keep warm.
6. 6Alternate 1 slice of mozzarella and one slice of tomato until you have 3-4 slices of each for each serving.
7. 7Add a little pesto over the top of the mozzarella and tomatoes.
8. 8Sprinkle each salad with salt and pepper and a drizzle of balsamic glaze. Add basil leaves to top off each salad.
9. 9Serve with Idahoan® Chicken Broth Mashed Potatoes and grilled balsamic chicken.