This dish looks fancy, but is easy enough for a weeknight.
It can be gluten free (depending on the cheese) and keto (omit the balsamic reduction) for anyone on a special diet.
GRILLED CHICKEN CAPRESE
Prep Time: 20 minutes - seasoning chicken, chopping toppings + preparing the balsamic reduction
Cook Time: 20 minutes on the grill
chicken breasts (4)
seasoning of choice or salt + pepper
cooking oil or spray
balsamic vinegar (1/2 cup)
brown sugar (2 tbsp)
- Preheat grill to 400 F.
We used our Traeger, so we preheated it with the lid closed for about 15 minutes
-Apply or spray a thin layer of oil on the chicken.
We used a small amount of canola spray because of its high smoke point
-Season the chicken with your favorite spice blend or rub.
We used Mrs. Dash Garlic and Herb blend
-Put chicken on the grill and cook until it reaches an internal temperature of 165F -
but attend to it before it's done for a special cheese adding step (see below).
This took about 20 minutes
***In the meantime, while chicken is cooking - you can make the balsamic reduction***
-Add 1/2 cup of balsamic vinegar and 2 tbsp of brown sugar to a small saucepan.
Simmer until the liquid is reduced by about half and keep warm until ready to eat!
Stir occasionally while reducing.
This took about 15 minutes
***Once the chicken is grilling and the reduction is on the stove, you can prep the tomato and basil***
-Slice tomato and basil for the toppings.
You can choose how you'd like to prep both here ;)
I did slices of Roma tomato and minced the basil
-Just before the chicken is cooked, add cheese to the top and allow it to melt.
We used shredded parmesan, but provolone is another good option - or any cheese you have handy!
-Once off the grill, add tomato and basil on top of the melted cheese and drizzle the balsamic reduction over top.
***If you want to ramp up the flavors, you could marinate the chicken in advance***
-Living for Three