Grilled Bruschetta Chicken Caprese
A delicious combination of grilled chicken and fresh caprese salad components, perfect for summer barbecues or quick weeknight dinners.
Ingredients
For the balsamic reduction
- 1 cup balsamic vinegar
- 2 tablespoons honey
For the chicken
- 4 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Caprese mixture
- 4 slices whole milk mozzarella
- 3 pieces roma tomatoes (diced)
- ¼ cup fresh basil (chopped)
- ½ cup fresh mozzarella (chopped, Pearl size)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
Instructions
Prepare Balsamic Reduction
- In a small saucepan, combine the balsamic vinegar and honey. Bring it to a boil and then reduce the heat to a simmer. Cook until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Set aside.
Grill Chicken
- Preheat the grill to medium-high heat.
- In a bowl, mix olive oil, salt, pepper, garlic powder, and Italian seasoning. Brush this mixture onto the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink inside. Remove from the grill.
Prepare Caprese Bruschetta
- In another bowl, combine the diced tomatoes, chopped fresh basil, fresh mozzarella, salt, pepper, garlic powder, and balsamic vinegar. Mix gently.
Assemble
- Place the grilled chicken on a plate. Top each chicken breast with a slice of mozzarella and then spoon the Caprese mixture on top.
Notes
To store leftovers, allow the dish to cool completely, then place it in an airtight container and keep it in the refrigerator. It'll stay fresh for up to 3 days. Reheat gently in the microwave or enjoy it cold as a salad topping. For added flavor, marinate the chicken for a few hours in the balsamic mixture.