Grilled Caprese Chicken with Balsamic Reduction

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There is nothing more mouth watering than a fresh caprese salad on a warm summer evening. With that in mind, why not combine a starter option that tends to disappear way too quickly, with a main, so that everyone can enjoy the freshness of a caprese, with the tenderness of a fancy chicken dinner. Your dinner guests are in for a surprise the next time you invite them over for a backyard barbecue.

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Makes: 6 servings || Takes: 25-35 Minutes

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6 Tbsp balsamic vinegar

6 (6 oz) boneless skinless chicken breast halves, rested at room temperature 15 minutes

2 Tbsp olive oil, plus more for brushing grill

1 clove garlic, finely minced

salt and freshly ground black pepper

8 oz fresh mozzarella, sliced into 6 slices

2 large Roma tomatoes, sliced

1/4 cup basil, chopped[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


Balsamic Reduction

Heat balsamic vinegar in a small saucepan over medium heat.

Bring vinegar to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until vinegar has reduced by half: about 10 minutes.

Remove from heat and set aside.

If you wish to skip this step, you can substitute a homemade Balsamic Reduction with a store-bought balsamic glaze. Just be sure to check if it’s a glaze, not your typical vinegar!

Grilled Chicken Caprese

Lightly brush the grill grates with oil and pre-heat to medium-high heat.

In a small bowl, stir together olive oil and garlic.

Brush each side of each chicken breast lightly with olive oil mixture and season each side with salt and pepper (to taste).

Transfer chicken to preheated grill, cover with lid and cook for about 5 minutes, then rotate and cook opposite side until chicken is cooked through (or registers 165 degrees on an instant read thermometer) : about 5 minutes longer, but time will vary based on the thickness of the chicken breasts.

Top each chicken breast with one slice of fresh mozzarella and 1 or 2 Roma tomato slices.

Transfer to a platter and cover with foil and let rest for 5 – 10 minutes.

Remove foil and finish it off with a sprinkle of fresh basil and a drizzle of balsamic reduction: serve right away!

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