Grilled Chicken Caprese

AuthorKathleen GloverCategory, DifficultyBeginner

Winter 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.

Yields4 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins
Ingredients:
 2 chicken breasts, cut in half lenghtwise
 10.50 oz cherry tomatoes, halved
 4 oz mozzarella, sliced
 1 basil
 salt
 pepper
 vegetable oil
For the balsamic reduction:
 ½ cup balsamic viegar
 ¼ cup red wine
 1 tbsp maple syrup
 1 garlic, minced
 1 tsp olive oil
Directions:
1

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.

2

Remove from heat and add cherry tomatoes to the balsamic sauce. Mix together and set aside as you prepare the chicken.

3

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.

4

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.

5

Transfer the chicken on each plate, top with balsamic sauce and tomatoes, and sprinkle with torn basil leaves.

Ingredients

Ingredients:
 2 chicken breasts, cut in half lenghtwise
 10.50 oz cherry tomatoes, halved
 4 oz mozzarella, sliced
 1 basil
 salt
 pepper
 vegetable oil
For the balsamic reduction:
 ½ cup balsamic viegar
 ¼ cup red wine
 1 tbsp maple syrup
 1 garlic, minced
 1 tsp olive oil

Directions

Directions:
1

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.

2

Remove from heat and add cherry tomatoes to the balsamic sauce. Mix together and set aside as you prepare the chicken.

3

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.

4

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.

5

Transfer the chicken on each plate, top with balsamic sauce and tomatoes, and sprinkle with torn basil leaves.

Grilled Chicken Caprese

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