Grilled Bruschetta Chicken Caprese with Balsamic Glaze
Grilled chicken breasts topped with melted mozzarella, a fresh tomato and basil mix, and a thick balsamic honey glaze.
Equipment
- Grill or grill pan
- Small saucepan
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 cup balsamic vinegar for the glaze
- 2 tbsp honey
- 4 boneless skinless chicken breasts about 1 1/2 lb total
- 1 tbsp olive oil
- ½ tsp kosher salt for the chicken
- ½ tsp black pepper for the chicken
- 1 tsp garlic powder for the chicken
- 1 tsp Italian seasoning
- 4 slices whole milk mozzarella
- 3 roma tomatoes diced
- ¼ cup fresh basil chopped
- ½ cup fresh mozzarella pearls
- ¼ tsp kosher salt for the topping
- ¼ tsp black pepper for the topping
- ½ tsp garlic powder for the topping
- 2 tbsp balsamic vinegar for the topping
Instructions
Cooking
- Make the glaze. Boil the balsamic vinegar and honey, then simmer 10 to 15 minutes until syrupy and set aside.
- Season the chicken. Brush the chicken with olive oil mixed with salt, pepper, garlic powder, and Italian seasoning.
- Grill. Cook over medium high heat for 6 to 7 minutes per side until it reaches 165 degrees F.
- Toss the topping. Combine the tomatoes, basil, mozzarella pearls, seasonings, and 2 tbsp balsamic vinegar.
- Top and finish. Add mozzarella slices to the hot chicken, spoon on the tomato mixture, and drizzle with the glaze.
Notes
Substitutions: Use burrata or quartered cherry tomatoes if you prefer.
Tips: Marinate the chicken for a few hours, and discard any marinade that touched raw chicken.
Storage: Refrigerate the chicken and topping separately for up to 3 days.