Author: Nikki
- ½ cup oil
- 3 Tablespoons minced garlic
- ⅓ cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 6-8 chicken breasts
- 6-8 slices tomatoes
- 18-24 basil leaves
- 6-8 slices fresh mozzarella cheese
- Combine oil, garlic, balsamic vinegar, dijon mustard, brown sugar, salt and pepper in small bowl and stir to combine ingredients. Pour into a large ziplock bag.
- Poke holes in chicken breasts with fork. Place chicken breasts in ziplock back with marinade. Zip shut and refrigerate for at least 4 hours.
- Grill on low for 10 minutes on each side or until chicken is fully cooked.
- Remove from grill place 3-4 basil leaves on top of chicken. Next top with a slice of tomato per chicken breast. Then top each chicken breast with a slice of fresh mozzarella cheese.
- Place under the broiler until cheese is melty. Keep a close eye as things burn fast under the broiler.
- Drizzle with addition balsamic vinegar if desired.
Recipe by Chef in Training at https://www.chef-in-training.com/grilled-caprese-chicken/
3.2.2925