Grilled balsamic marinated chicken breast topped with mozzarella and cherry tomatoes, drizzled with balsamic glaze and served with crostini
Prep Time15 minutesmins
Cook Time10 minutesmins
Marinate Time12 hourshrs
Total Time12 hourshrs25 minutesmins
Servings: 4
Author: Adapted from Caprese Chicken by HomeandPlate
Ingredients
4skinlessboneless chicken breasts
2cupshalved cherry tomatoes
1ball8 oz. fresh mozzarella cheese, sliced
Fresh basilchopped
Balsamic reduction glazesee notes for making your own
Kosher salt and black pepperto taste
Rustic bread
olive oil or olive oil cooking spray
Chicken marinade:
1/2cupolive oil
1/4cupbalsamic vinegar
1clovegarlicminced
1 1/2tablespoonhoney
1tablespoonDijon mustard
Instructions
Combine the marinade ingredients in a glass measuring cup. Place chicken breast in sealable plastic bag and pour marinade over the chicken. Allow the chicken to marinate in the fridge overnight.
Preheat grill.
Toss halved cherry tomatoes with 1 tablespoon olive oil and 2 tablespoons of chopped basil. Set aside.
Grill chicken breasts over medium-high heat for 4 minutes on one side.
Turn chicken, and grill for 2-3 minutes. Top the chicken with mozzarella slices and grill for another few minutes until the mozzarella melts and the chicken registers 165 degrees.
Spray bread slices with olive oil cooking spray or brush with olive oil. Grill both sides until light golden brown. Or you can opt for broiling the bread slices in the oven.
Place chicken and toasted bread on a serving platter or individual plates.
Add a pinch of salt to the tomatoes and toss. Spoon tomatoes onto chicken breast and bread. Season chicken with salt and pepper and drizzle with balsamic glaze. Finish with the remaining 2 tablespoons of chopped basil.
Notes
Balsamic Glaze - to make your own balsamic glaze, reduce 1/2 cup of balsamic vinegar to syrupy consistency (which should yield about 3 tablespoons.)