This chicken caprese just screams summer â€“ grilled chicken, fresh mozzarella, summerâ€™s finest tomatoes, basil and balsamic -whatâ€™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 thatâ€™s been cooked down to create a thick, syrupy liquid thatâ€™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.
|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.