Caprese Balsamic Chicken with Tomato


INGREDIENTS 

- 2 large chicken breasts
- 1/2 cup balsamic vinegar
- 1 tomato 
- 8 ounces fresh mozzerella 
- 1/4 cup basil ribbons
- 1/4 cup balsamic reduction (see below)

RECIPE 

- Pound chicken with a mallet to desires thickness. (The thicker, the longer it will take)
- Marinate the chicken in 1/2 cup of balsamic vinegar overnight in the refrigerator. 
- When ready to cook, use 1/4 cup of balsamic vinegar and pour it into a pan. Bring it to a simmer for about 20 minutes or until desired thickness. (Balsamic Reduction). Set aside.
- Brush grill surface with EEVO. 
- Take the chicken out of the marinade. No need to shake off the vinegar.  Discard marinade 
- Place chicken in a stove grill pan or directly over the grates on an outdoor grill. Use medium to high heat.
- Cook chicken on each side for approximately 4 minutes each depending on the thickness of the chicken breast. Make sure the chicken reaches 165 degrees and is nice and brown. 
- Turn off the heat.
- Top the chicken with a nice slice of fresh mozzerella and ribbon cut basil. 
- Put a lid over the chicken to make the cheese melt a little over the hot chicken. 
- Pour the balsamic reduction over the chicken and serve. 

DELIZIOSO! 


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