Caprese Grilled Chicken
 
 
Yield: 4 servings
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 4 ounces fresh mozzarella, sliced
  • 1 cup halved grape tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon balsamic glaze
  • Salt and pepper
Directions
  1. Either place the chicken in a plastic bag or place some plastic wrap over the chicken sitting on a cutting board and carefully pound the chicken so they have a more even surface. You don’t want to pound them thin, you are just trying to even them out so they cook more evenly.
  2. Lightly drizzle 1 tablespoon of the olive oil over the chicken breasts. Toss or use a basting brush to coat. Season on both sides with salt and pepper. Heat a grill or grill pan to medium-high heat. Grill the chicken for about 4-5 minutes per side, until they reach an internal temperature of 165 degrees F. When the chicken is almost done, carefully place the sliced mozzarella on the top of the chicken. Remove the chicken from the heat when the chicken is cooked through and the mozzarella is melted. Let rest before cutting into the breasts. I typically grill the chicken to 160 degrees F and allow for some carryover cooking, which is where your chicken or meat continues to cook once it’s been removed from the grill. I temp it after a few minutes and make sure it has risen to 165 degrees. This is one way to make sure you don’t overcook your chicken.
  3. In a small bowl, toss the halved grape tomatoes and fresh basil with the remaining tablespoon of olive oil. Season with coarse salt. Place on top of the chicken and finish with a drizzle of the balsamic vinegar.
Notes
You can find balsamic glaze in the grocery store. If you want to make your own: combine ½ cup good quality balsamic vinegar with 2 tablespoons brown sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Bring to a boil then reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes. The glaze should be thick and syrupy. Let cool before serving. Store in the fridge in an airtight container for up to 2 weeks.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/07/02/caprese-grilled-chicken/