Chicken Caprese

Serves: 4

This chicken caprese just screams summer – grilled chicken, fresh mozzarella, summer’s finest tomatoes, basil and balsamic -what’s not to love?

This caprese chicken is topped with a balsamic glaze, which is very different than regular old balsamic vinegar. Balsamic glaze is the vinegar that’s been cooked down to create a thick, syrupy liquid that’s more mellow than standard balsamic vinegar. I buy mine in the vinegar/salad dressing aisle.

Dovetailing Tip: Defrost and trim an additional pound of chicken breasts for day 5, Easy Thai Chicken.
Dovetailing Tip 2: Slice extra an extra 4 slices of tomato for day 2. The Ultimate BLT Grilled Cheese.

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1 pound boneless skinless chicken breast
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon dry italian seasoning (or equal parts of garlic powder dried oregano and dried basil)
4 slices thick of ripe tomatoes
4 1 ounce slices of fresh mozzarella cheese
2 tablespoons balsamic glaze or balsamic reduction
2 tablespoons thinly sliced basil


Heat a grill or grill pan over medium high heat.

Drizzle 1 tablespoon of olive oil over chicken breasts and season to taste with salt and pepper. Sprinkle italian seasoning over the chicken.

Place the chicken on the grill and cook for 3-5 minutes per side, or until done. Cook time will vary depending on the thickness of your chicken breasts.

When chicken is done top with a slice of mozzarella cheese and cook for 1 more minute.

Remove from heat and place chicken breasts on a plate. Top each breast with 1 slice of tomato, thinly sliced basil and salt and pepper to taste. Drizzle with balsamic glaze and serve.


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