How To Make Caprese Grilled Chicken with Balsamic Reduction
Savor the juiciness of this grilled chicken, topped with fresh tomato and mozzarella, and served with a savory balsamic glaze, for your next filling meal!
Serves:
Ingredients
- 6tbspbalsamic vinegar
- 6chicken breasts,(6 oz), boneless skinless
- 2tbspolive oil,plus more for brushing grill
- 1garlic clove,finely minced
- salt and freshly ground black pepper
- 8ozfresh mozarella,sliced into 6 slices
- 2large Roma tomatoes,sliced
- ¼cupbasil,chopped
Instructions
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Heat the balsamic vinegar in a small saucepan over medium heat.
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Bring the vinegar just to a boil, then reduce heat slightly and allow to simmer for about 10 minutes, stirring occasionally, until vinegar has reduced by half. Remove from heat and set aside.
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Brush the grill grates lightly with oil and pre-heat grill to medium-high heat.
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In a small bowl, stir together the olive oil and garlic.
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Brush each side of each chicken breast lightly with olive oil mixture, then season each side with salt and pepper.
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Transfer the chicken to the preheated grill, cover with lid, and cook the chicken for 5 minutes. Rotate and cook opposite side until chicken is cooked through and registers 165 degrees F on an instant read thermometer.
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Top each chicken breast with one slice of fresh mozzarella and 1 or 2 Roma tomato slices.
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Transfer to a platter and cover with foil. Allow to rest for 5 to 10 minutes.
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Remove foil and sprinkle tops with fresh basil and drizzle with balsamic reduction. Serve and enjoy!
Nutrition
- Calories: 711.18kcal
- Fat: 43.69g
- Saturated Fat: 15.36g
- Trans Fat: 0.27g
- Monounsaturated Fat: 18.64g
- Polyunsaturated Fat: 6.31g
- Carbohydrates: 7.87g
- Fiber: 0.80g
- Sugar: 5.21g
- Protein: 67.66g
- Cholesterol: 211.83mg
- Sodium: 908.37mg
- Calcium: 334.89mg
- Potassium: 759.11mg
- Iron: 2.67mg
- Vitamin A: 184.68µg
- Vitamin C: 5.81mg
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