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!

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

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

• Bring to a boil.

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

• Meanwhile, mince up some garlic.

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

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

• Season the chicken with s&p.

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

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

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

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

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

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

Enjoy!

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.

Printer Friendly Version