Below is a lovely picture of the dish taken directly from her blog:
I tweaked the recipe just by reducing the amount of balsamic vinegar. You can visit her website if you want to see the original.
1 (8 ounce) plain yogurt
3 T balsamic vinegar
8-10 chicken tenders
1 T olive oil
1 medium size onion, cut into thin wedges
1/8 C balsamic vinegar
2 T water
1 pound plum tomatoes, chopped
1 t salt
1/2 t black pepper
8 ounces fresh mozzarella cheese, cubed
1 C loosely packed fresh basil, chopped after measuring
1. In a small bowl, whisk together the yogurt and balsamic vinegar until blended. In a plastic food storage bag, combine chicken and yogurt mix. Refrigerate for 20 minutes.
2. Begin grilling chicken (usually 5 minutes per side on low heat)
3. In a large skillet, heat oil over medium heat. Add the onion and saute about 5 minutes or until onion is slightly softened and the wedges fall into pieces. Add the balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low and cook about 7 minutes until liquid is reduced and onion is tender.
4. Increase heat to high and add tomatoes, salt and pepper. Cook for 2 minutes and remove from heat. Let mixture cool for 2 minutes then stir in cheese cubes and basil gently. Serve over chicken.