AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyBeginnerWinter weather approaching has me pining for summer days and something that always reminds me of summer is a fresh caprese salad. Grilled Chicken Caprese has all the same flavors as a caprese salad transformed into a main meal.
In a saucepan, add olive oil and minced garlic, place over medium heat, and saute for a minute. Then, add balsamic vinegar, red wine, and maple syrup into a saucepan and bring to a boil. When it comes to a boil, reduce heat to medium and simmer until it thickens, around 10 minutes.
Remove from heat and add cherry tomatoes to the balsamic sauce. Mix together and set aside as you prepare the chicken.
Heat a grill pan (or regular medium pan) onto the high heat. Rub your chicken with oil, salt, and pepper. Turn the heat down to medium-high, place the chicken onto the pan, and cook with the lid on for 6 minutes on the first side and 4 minutes on the second side.
Top with one slice of fresh Mozzarella for each piece of chicken and cook it a couple of more minutes with the lid closed to melt the cheese. When done set aside and leave to rest.
Transfer the chicken on each plate, top with balsamic sauce and tomatoes, and sprinkle with torn basil leaves.
Ingredients
Directions
In a saucepan, add olive oil and minced garlic, place over medium heat, and saute for a minute. Then, add balsamic vinegar, red wine, and maple syrup into a saucepan and bring to a boil. When it comes to a boil, reduce heat to medium and simmer until it thickens, around 10 minutes.
Remove from heat and add cherry tomatoes to the balsamic sauce. Mix together and set aside as you prepare the chicken.
Heat a grill pan (or regular medium pan) onto the high heat. Rub your chicken with oil, salt, and pepper. Turn the heat down to medium-high, place the chicken onto the pan, and cook with the lid on for 6 minutes on the first side and 4 minutes on the second side.
Top with one slice of fresh Mozzarella for each piece of chicken and cook it a couple of more minutes with the lid closed to melt the cheese. When done set aside and leave to rest.
Transfer the chicken on each plate, top with balsamic sauce and tomatoes, and sprinkle with torn basil leaves.