Chicken Caprese Recipe

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat, while shredded mozzarella is often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories, and apple cider vinegar is usually more affordable.

Start by marinating the chicken breasts.

In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of garlic powder, 1 teaspoon of dried basil, 0.5 teaspoon of salt, and some freshly ground pepper.

Mix the marinade ingredients together.

Prick each chicken breast several times with a fork to help it absorb the marinade.

Drizzle the marinade over the chicken breasts and mix to ensure they are covered.

Cover the chicken breasts and marinate for at least 4 hours, or longer if possible.

Remove the chicken from the refrigerator and let it sit for about 30 minutes before cooking to ensure even cooking.

Slice mozzarella cheese into thick slices.

Chop about 6-7 large leaves of fresh basil.

Slice the tomatoes into thick slices, aiming for one slice per chicken breast.

To make the balsamic glaze, add 1 cup of balsamic vinegar and a pinch of salt to a medium pan.

Add 2 tablespoons of sugar to the pan and mix together.

Cook the mixture over medium heat, stirring until the sugar dissolves and it starts to bubble.

Let the balsamic mixture reduce to about half, stirring occasionally. If it thickens too much, reheat it to adjust the consistency.

Place the marinated chicken breasts on the grill, cooking for about 6 minutes on each side, checking for doneness.

Once the chicken is cooked through, place a slice of mozzarella cheese on top of each breast to melt.

Add a slice of tomato on top of the melted cheese and sprinkle with chopped basil.

Drizzle the balsamic glaze over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens