This recipe calls for part-skim-milk mozzarella, not only because it's lower in calories but also because it melts more slowly and holds its shape better than the fresh whole-milk kind.
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1/3 cup minced red onion
Extra-virgin olive oil
3 tablespoons red wine vinegar
1 large garlic clove, minced
1 jalapeño, seeded and minced
1/4 cup chopped basil
Salt and freshly ground pepper
2 pints cherry tomatoes
6 ounces part-skim mozzarella cheese, cut into 3/4-inch cubes
Six 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
How to Make It
Light a grill. In a small bowl, combine the onion with 3 tablespoons of olive oil, the vinegar, garlic, jalapeño and basil. Season the dressing with salt and pepper.
Thread six 12-inch metal skewers with the tomatoes, alternating with the mozzarella after every 2 tomatoes. Brush the chicken with olive oil and season with salt and pepper.
Grill the chicken over a hot fire until just cooked through, about 4 minutes. Transfer to a platter. Grill the skewers over a hot fire, turning once, until the cheese is lightly charred and just starting to melt, 1 minute. Slide the tomatoes and cheese from the skewers onto the platter. Drizzle 2 tablespoons of the dressing over the chicken and pass the remaining dressing at the table.