Strawberry Caprese Chicken

Strawberry Caprese Chicken

  Indulge in the symphony of flavors with Strawberry Caprese Chicken, where the zest of balsamic meets the sweetness of strawberries in a culinary twist on the classic caprese. Marinated in a rich blend of strawberry balsamic vinegar and basil olive oil, this dish promises a tender chicken breast that's bursting with summer freshness. Topped with a velvety glaze, fresh mozzarella, and char-grilled bell pepper, 

INGREDIENTS 

Marinade 

4 boneless skinless chicken breasts 

2/3 c Strawberry Balsamic Vinegar 

1/3 c Basil Olive Oil 

2 tbsp soy sauce 

3/4 tsp fresh ground black pepper 

4 medium garlic cloves, minced 

1 roasted red pepper cut into 1" strips or thinly sliced tomato enough for 3 slices per breast

Glaze

2 c Strawberry Balsamic Vinegar

1/2 c brown sugar 

6 oz fresh mozzarella, sliced 

1 red bell pepper fresh basil

METHOD

Mix all marinade ingredients and pour over chicken breasts (we use a gallon size plastic freezer bag). Let marinade 30 mins to overnight. The longer it marinates the more flavorful it will be! To make the glaze mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Drizzle bell pepper with olive oil and season with salt & pepper. Grill chicken over medium heat about 20 minutes until internal temperature reaches 140 degrees F. Grill bell pepper skin side down until skin blisters & is easily removed. Peel blistered skin off peppers. To plate layer mozzarella, basil leaves & grilled bell pepper on top of chicken. Drizzle with balsamic glaze.

Makes: 4-6 Time: 1 hr