This is a Caprese-lover's treat. Marinated with basil and lemon, the chicken is taken to the grill and cooked to perfection, topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction. It's a healthy and delicious meal for any day of the week!
- 4 chicken breasts (boneless, skinless)
- 1/3 cup / 80 mL olive oil
- Juice of 2 lemons
- 2 cloves garlic
- 6 large leaves of basil
- 1 teaspoon / 5 mL sea salt
- 1/4 teaspoon / 1.25 mL white pepper
- 3/4 cup / 180 mL balsamic vinegar
- 4 slices of mozzarella cheese (1/2 inch thick)
- 2-3 medium tomatoes (sliced)
- Garnish: 3 leaves basil (chopped)
Place olive oil, lemon juice, garlic, basil, salt, and white pepper in food processor. Pulse mixture 10-12 times or more until well combined. Stir and taste mixture for salt content. Adjust accordingly.
Place chicken breasts in a resealable plastic bag, pour mixture over chicken, making sure that each piece is coated well. Seal bag and place into refrigerator for 1-2 hours.
While chicken is marinating, it's time to make the balsamic reduction. Place vinegar into a saucepan and bring to a boil, reduce, and simmer for 8-10 minutes. It should have a thick, syrupy consistency that coats the back of a spoon. Once this is achieved, remove from heat, cover, and set aside.
Preheat grill to medium heat.
Remove chicken from bag and place onto grill. Cook for 8-10 minutes per side, depending on thickness. Toward the end of the cooking time, place a slice of mozzarella and 1-2 slices of tomato on each breast. Cook for 2-3 additional minutes. Chicken is done once it reaches an internal temperature of 165 degrees F in the thickest part of the meat. Remove from heat and garnish with reduced balsamic and chopped basil leaves before serving. This dish goes really well with a fresh side salad or grilled vegetables.