For some reason Caprese reminds me of summer. Whether it be Caprese salads, sandwiches, or entrees.
I think the first time I discovered Caprese goodness was at an Italian restaurant in Dominican Republic. Then, every time we went to Miami, I would order a Caprese sandwich by the pool.
There's something about me, sun, water, and Caprese.
So, since it's in the middle of summer, it's hot, and we seem to be in our bathing suits 24/7; what better time than now to make Caprese Chicken!?
This recipe is really simple. Marinate the chicken, cook the chicken, and top the chicken.
To make your own balsamic reduction to drizzle on the chicken, it takes some dedication to get the right consistency.
If you don't want to make your own, you can buy it already made! I've used the Trader Joe's brand and really like it.
Balsamic Caprese Chicken
What you'll need:
2 organic boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/4 cup EVOO
3 cloves garlic, minced
Salt & Pepper OR FlavorGod Garlic Lovers Seasoning
1 Ball of Mozzarella, sliced
2 tomatoes, sliced
Fresh basil leaves
What you do:
Combine the vinegar, evoo, and minced garlic in a large ziploc bag.
Wash and slice chicken breasts to make 4 thinner chicken filets.
Season chicken liberally with salt and pepper or FlavorGod Seasoning
Place chicken in ziploc bag with marinade. Let marinade in refrigerator for at least 30 minutes up to 8 hours. (I let mine marinade for 3 hours)
Preheat a large grillpan on the stove.
Place chicken on grillpan and cook on one side for about 5 minutes.
Turn chicken over and top with sliced mozzarella, tomato, and basil leaf.
Let cook for another 5 minutes.
Remove chicken and drizzle with balsamic reduction.
1/2 cup balsamic vinegar
2 tbsp brown sugar
Combine 2 ingredients in a small saucepan. Bring to simmer and stir constantly for about 8 minutes. Set aside.