Caprese Chicken

Yum! This was delicious! What an excellent blend of flavors and textures - and it was quite healthy too!

I altered this recipe a little bit, but hardly at all. The recipe calls for thin-cut boneless, skinless chicken breast halves. I have a couple packages of regular chicken breasts in the freezer, and as you know, chicken breasts generally come in packages of three. I was cooking for four people tonight, but I didn't want to defrost two whole packages of chicken, and the chicken breasts were also pretty large. So what I did was marinate the three chicken breasts as instructed, and then I sliced them all up before I cooked them in the grill pan. Then I divided that all up 4 different ways and topped each plate of chicken with the tomato mixture. Worked out perfect!

Enjoy!

Caprese Chicken

Chicken:

1 (8 oz) container plain yogurt

3 tbsp balsamic vinegar

8 thin-cut boneless, skinless chicken breast halves (about 1 1/2 pounds total)

Tomato-Mozzarella Topping: 

1 tbsp extra-virgin olive oil

1 medium-size onion, cut into 16 wedges

1/4 cup balsamic vinegar

2 tbsp water

1 pound plum tomatoes, cored, seeded and chopped (about 4 cups)

1 tsp salt

1/2 tsp black pepper

8 oz fresh mozzarella cheese, cut into 1/2-inch cubes

1 cup loosely packed fresh basil leaves, chopped

1. For the chicken: in a small bowl, whisk together the yogurt and balsamic vinegar until blended. In a plastic food-storage bag, combine chicken and yogurt mixture. Seal and turn the bag to coat. Marinate in the refrigerator for 20 minutes.

2. Meanwhile, heat a gas grill or grill pan to medium-high.

3. For the tomato-mozzarella topping: in a large skillet, heat oil over medium heat. Add the onion and saute about 5 minutes or until onion is slightly softened and the wedges fall into pieces. Add the balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low; cook about 7 minutes until liquid is reduced and onion is tender. 

4. Increase heat to medium-high and add tomatoes, salt and pepper. Cook for 2 minutes and remove from the heat Let mixture cool for 2-3 minutes then stir in mozzarella cubes and basil gently.

5. Remove chicken from bag. Discard marinade. Gently rinse chicken and pat it dry with paper towels.

6. Spray grill with cooking spray or coat with oil. Grill for 6-8 minutes per side. Serve immediately. Serve chicken on platter with topping in the center and let guests spoon their topping on.