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1 lb. ground chicken

1/4 c. grated Parmesan

2 cloves garlic, minced

2 tbsp. torn basil leaves, plus more for garnish

1/2 tbsp. balsamic vinegar

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

5 thick slices fresh mozzarella

5 slicing tomatoes

1 c. baby spinach

Balsamic glaze, for drizzling


  1. In a large bowl, combine ground chicken, Parmesan, garlic, basil, and balsamic vinegar. Season with salt and pepper, then form mixture into 5 small patties, about the same size as your tomatoes.
  2. In a large skillet over medium heat, heat oil. Add patties and cook until seared on bottom, about 6 minutes. Flip and cook until lightly seared, about 4 minutes, then top with mozzarella. Cover skillet and cook until cheese has melted and chicken is cooked through, 2 to 3 minutes more.
  3. Slice tomatoes in half (NOT through the stem end). Season bottom tomato halves with salt and pepper. Top with baby spinach, burgers, and basil, then drizzle with balsamic glaze. Top with remaining tomato halves.