Grilled Caprese Chicken

Caprese salad (aka tomato and mozzarella) has to be one of my *all-time* favorites.  It’s my go-to in restaurants.  So, when I came across this recipe, I knew it would be perfect for me (and Matt, of course)!  This was a quick and different chicken dinner that had loads of flavor and cheesy goodness.  You *must* give this a try!

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Start by preheating your griddler (or grill/grill pan) to medium high…

  • Add about 6 tablespoons balsamic vinegar to a saucepan over medium heat.

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  • Bring to a boil.

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  • Reduce to a simmer, and cook for about 10 minutes, stirring occasionally.

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  • Meanwhile, mince up some garlic.

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  • Add the garlic to some EVOO and let sit for a few minutes.

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  • Brush the garlic oil onto 1 package of thinly sliced chicken breasts.

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  • Season the chicken with s&p.

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  • Place the chicken on the griddler and grill for 5 minutes on one side.

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  • While the chicken cooks, slice up some fresh mozzarella and plum tomatoes.

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  • After 5 minutes, flip the chicken and top each slice with some mozzarella and tomato.

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  • Continue to cook for 5 more minutes.
  • Remove the chicken from the heat and cover with foil.

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  • Let the chicken sit for about 5 minutes.
  • Meanwhile, chiffonade a decent amount of fresh basil.

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  • Top the chicken with the basil.
  • Drizzle the reduced balsamic over it.

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Enjoy!

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One Year Ago: Pepperoni & Mozzarella Chicken Rollatini

Two Years Ago: Corn, Bacon, and Potato Chowder

Grilled Caprese Chicken (serves 4)

INGREDIENTS:

  • 6 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 package thin cut chicken breasts
  • salt
  • black pepper
  • 1 ball fresh mozzarella, sliced
  • 2 plum tomatoes, sliced
  • ½ cup fresh basil, chiffonade

DIRECTIONS:

  • Heat the vinegar in a saucepan over medium heat.
  • Bring to a boil, then reduce to a simmer.
  • Let simmer for about 10 minutes, stirring occasionally.
  • Preheat your grill to medium-high.
  • Combine the garlic and olive oil, and let sit for several minutes.
  • Brush the oil mixture onto the chicken breasts.
  • Season the chicken with salt and pepper.
  • Place on the grill.
  • Grill for 5 minutes on one side, then flip.
  • Top each piece of chicken with 2 slices each of mozzarella and tomato.
  • Cook for 5 more minutes, until the chicken is cooked through.
  • Remove to a plate and cover with foil.
  • Let the chicken rest for about 5 minutes.
  • Top each piece with the basil.
  • Drizzle the reduced balsamic vinegar on top.

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