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Easy Caprese Peach Grilled Chicken

Easy Caprese Peach Grilled Chicken

Ingredients

  • 1 cup balsamic vinegar

  • 1 pound boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 6 ounces fresh mozzarella, cut into ½ inch slices

  • 3 medium peaches or nectarines

  • 1 cup fresh basil

  • to taste salt and pepper

Directions

  1. Heat the grill to medium heat.
  2. Prepare balsamic reduction: Heat balsamic vinegar in a small saucepan over medium-high heat. When it starts to bubble, reduce to simmer. Simmer on low for approximately 15 minutes— stirring occasionally— until the vinegar reaches a thick, syrupy consistency. The reduction will thicken slightly as it cools—do not overcook. Remove from heat and set aside.
  3. Grill the chicken: Drizzle olive oil over chicken breasts to evenly coat. Sprinkle both sides with salt and pepper. Grill chicken for approximately 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees.
  4. Slice peaches: Half and pit peaches and slice into thin, even slices.
  5. Chiffonade basil: Remove basil leaves from stems and stack on top of each other. Gently roll together in a cigar, then slice into thin ribbons.
  6. Plate the dish: Arrange grilled chicken on a serving platter. Evenly top chicken breasts with a layer of mozzarella slices. Layer peaches over mozzarella. Drizzle balsamic reduction on top and sprinkle with basil. Serve immediately.
Tags
Chicken Dinner Easy Meals Fruit Grilled Summer