This year since we have been home we started a container garden off our back deck. We tried this once before but we are normally gone every weekend and a few weeks in June, July, and August except for maybe one or two. Not good for a garden. Needless to say, our last attempt ended in dead plants and tons of weeds.
This time it is perfect. We have lots of fresh herbs, and can see lots of tomatoes and peppers coming in. We are very excited about the fresh herbs. Lots of mint for mojitos and basil for pesto. But, we used some of the fresh basil for Grilled Caprese Chicken.
Verdict: This was amazing! Fresh basil, fresh mozzarella, grilled tomatoes, and grilled chicken with a balsamic reduction were delicious. My daughter wanted to lick her plate. Over a bed on angel hair pasta with a green side salad it was a super simple dinner on a warm summer night.
1 1/2 – 2 lbs. chicken breasts, skinless and boneless
3-4 skewers of grape tomatoes, brushed with olive oil
8 oz. fresh mozzarella, sliced
4 tablespoons basil, chiffonade
1/4 – 1/2 cup balsamic glaze (or reduction) – 1/2 cup balsamic vinegar and 1 tablespoon brown sugar
In a large shallow bowl, mix together the olive oil, balsamic vinegar, garlic, oregano, dried basil, salt and pepper. Add in the chicken and allow to marinate at least 30 minutes up to 4 hours.
Balsamic Reduction: In a small saucepan over medium heat mix 1/2 cup of balsamic vinegar and brown sugar. Bring to a slow simmer and reduce heat to low allow vinegar mix to reduce by 1/2. It will be thick and syrupy. Remove from heat.
Preheat grill to medium heat, and grill chicken for 5-6 minutes each side, or until completely cooked through in the center, and slightly charred on the outer edges. While chicken is cooking, grill the tomato skewers for 1-2 minutes each side. The tomatoes should be wilted and ready to burst.
Top each breast with a slice of mozzarella allowing the heat to melt the cheese.
To serve, top with the tomatoes, shredded basil, and balsamic reduction over pasta, if desired.