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!
Heat the balsamic vinegar in a small saucepan over medium heat.
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.
Brush the grill grates lightly with oil and pre-heat grill to medium-high heat.
In a small bowl, stir together the olive oil and garlic.
Brush each side of each chicken breast lightly with olive oil mixture, then season each side with salt and pepper.
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.
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. Allow to rest for 5 to 10 minutes.
Remove foil and sprinkle tops with fresh basil and drizzle with balsamic reduction. Serve and enjoy!
- 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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