Grilled Chicken Caprese

1 lb boneless chicken breasts
balsamic salad dressing
10 oz grape tomatoes, halved
1 tsp minced garlic
1/2 c fresh basil, chopped
1 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
Salt and pepper to taste
4 (1-oz) slices fresh mozzarella

Place chicken in a gallon-sized zip-top bag and add enough salad dressing to cover the chicken breasts (1 to 1-1/2 cups).  Marinate in the refrigerator at least 4 hours, but not more than 24 hours.  Preheat grill.  While grill is heating, combined halved tomatoes, garlic and basil in a a bowl.  Add olive oil and balsamic vinegar.  Season to taste with salt and pepper.

Reduce grill temperature to medium.  Grill chicken until done.  During the last 1-2 minutes, add a slice of fresh mozzarella to each chicken breast, close the lid, and allow cheese to melt.  Remove from grill, top each chicken breast with the tomato-basil mixture, and serve immediately.


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