Grilled Chicken Caprese

 

My recently planted basil herb has exploded with leaves, which is great because that means my non-green thumb didn’t kill it, but now I’m on the hunt for recipes that utilize the fragrant herb. I love insalata caprese, which is simply layers of tomato, mozzarella, and basil, that’s drizzled with balsamic vinegar. This recipe will be your new favorite twist on the traditional insalata caprese, because it turns an appetizer salad into a full meal by adding grilled balsamic-marinated chicken breast in the mix; it looks fancy but is super easy to prepare. If you ever don’t feel like firing up the grill, just cook the chicken in a crock-pot with the balsamic!

 

Fun fact: Did you know the oil extracted from basil has anti-microbial properties against many pathogens that can cause food-borne illnesses? (A basil infused kitchen cleaner would smell amazing).

 

 

[print_this]

{Grilled Chicken Caprese}

A delicious take on the traditional insalata caprese: a grilled balsamic-marinated chicken breast topped with mozzarella, tomatoes and fresh basil. 

 

Slightly adapted from Rachel Ray’s Chicken Caprese

 

Servings: 4

 

Ingredients

1 lb chicken breasts, trimmed of fat

1/2 cup balsamic vinegar

1 Tbsp minced garlic

1 Tbsp olive oil

3 roma tomatoes, sliced

4 oz fresh mozzarella, cut into thick slices

fresh basil (about 1/4 cup loosely packed leaves)

 

Directions

1. For marinade, combine balsamic, garlic, olive oil, and chicken in a large resealable plastic bag; marinade for 3-4 hours. 

2. Remove chicken from marinade and grill chicken until a meat thermometer shows an internal temperature of 165 F.

3. Top chicken with sliced mozzarella, sliced tomatoes, and chopped basil.

 

Crock-pot method: place chicken breasts, balsamic vinegar, olive oil, and garlic in crock-pot, cook on low for 5-6 hours. Remove chicken and top with fresh mozzarella, basil, and tomatoes.

 

Nutrition info per serving:  350 cal, 18 g fat (3.5 g sat fat), 36 g pro, 13 g carb, 1 g fiber

[/print_this]