Grilled Caprese Chicken with a Balsamic Reduction

Start by making your balsamic reduction. I make a batch of this and keep it in an airtight container in the fridge. Add the balsamic vinegar into a saucepan and bring it to a simmer on a medium-high flame. When vinegar reaches a simmer, lower the heat to contain a smooth, low simmer for 10-15 minutes. You’ll know it’s finished when the vinegar has the consistency to coat the back of a spoon. Set aside.

For the chicken: Mix the balsamic vinegar, olive oil, and red pepper flakes in a small bowl, then pour it on top of the chicken breast. Allow chicken to marinate for 1/2 an hour.

Coat your grill pan with cooking spray and heat it on a medium-high flame. Cook chicken for 2-3 minutes on each side or until chicken is cooked through and no longer pink in the center.

Transfer your chicken breast to a plate and top with cherry tomatoes, mozzarella, basil, and spoon on some of the balsamic vinegar. The combinations of flavors is amazing, and the vinegar provides just the right amount of sweetness. Add basil for garnish. Enjoy!