Chicken Caprese
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: dinneratthezoo.com
