This is one of my favorite chicken dishes. If you’ve never had balsamic reduction you NEED to! This recipe is pretty simple, the key is keeping a close eye on the balsamic vinegar as it reduces. This dish pairs well with grilled asparagus, garlic mashed potatoes or an italian salad.
Chicken Caprese + Grilled Asparagus
gluten-free | soy-free | omit cheese to make dairy-free, paleo
2 chicken breasts (pound to even thickness)
3/4 cup balsamic vinegar
1 cup freshly sliced mozzarella
1/4 cup snipped fresh basil
1 sliced tomato (you can also use cherry tomatoes)
2 tablespoons olive oil
salt & pepper
1. In a small heavy bottomed saucepan heat balsamic vinegar over medium-high heat until boiling. Then reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. Use a whisk to stir occasionally. Remove from heat and set aside.
2. Brush chicken and asparagus with olive oil and then season with salt and pepper.
3. Heat grill to medium high heat and cook the chicken until juices run clear. During the last few minutes of grilling add the mozzarella onto the chicken so it melts. Grill the asparagus.
4. To plate it: Place asparagus on the plate, then the chicken, tomato and fresh basil. Then drizzle with the balsamic reduction.