This entree combines the flavors of a caprese salad (tomatoes, mozzarella and basil) with the hearty protein of chicken breasts. Sriracha gives the balsamic reduction a bit of a kick. For a milder dish, reduce the hot sauce to 1 teaspoon.
To round out the meal without rounding your waistline, pair the chicken with grilled zucchini and bell peppers.
Grilled Chicken Caprese With Balsamic Reduction
4 small boneless, skinless chicken breasts, about 11/2 pounds
Kosher salt and ground black pepper
Garlic powder
2 tablespoons olive oil
2 cups inexpensive balsamic vinegar
2 cloves garlic, minced
1 tablespoon sriracha
4 (1-ounce) slices fresh mozzarella
1 pint cherry or grape tomatoes, halved or quartered
8 large leaves basil, cut into thin strips
Season both sides of the chicken with salt, pepper and garlic powder. Place chicken in a resealable plastic bag and add the olive oil. Massage the oil into the chicken. Seal bag and refrigerate 1 to 2 hours.
Meanwhile, make the balsamic reduction: Place the vinegar and garlic in a medium saucepan and bring to a boil. Reduce heat and simmer 8 to 10 minutes, or until mixture is thick and syrupy, stirring occasionally. Once mixture reaches desired consistency, remove from heat and whisk in the sriracha. Set aside.
Prepare grill for medium heat. Alternately, heat a grill pan over medium heat. Cook chicken, smooth side down, 8 to 10 minutes or until it releases from the grill grate. Flip and cook 6 to 8 minutes more or until chicken is cooked through.
Top each chicken breast with a slice of mozzarella, then one-quarter of the tomatoes and basil. Drizzle with balsamic reduction. Serve immediately.
Makes 4 servings.
Nutrition information: Each serving contains approximately 475 calories, 17 g protein, 25 g carbohydrate, 146 mg cholesterol, 525 mg sodium and 1 g fiber.
Carbohydrate choices: 1 1/2.
Recipe adapted from Chile Pepper magazine
Food on 08/27/2014