Caprese Chicken Recipe
Marinated chicken breast, fresh mozzarella, tomato basil pesto, and a drizzle of balsamic reduction. Served with asparagus and Parmesan polenta cake.
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Ingredients
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Chicken
Toppings
Sides
Method
Marinating the Chicken
Prepare the Marinade
In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper. Add chicken breasts to the marinade and coat well. Cover and refrigerate for at least 30 minutes.
Cooking the Chicken
Grill the Chicken
Preheat grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side or until cooked through and juices run clear. In the last 2 minutes of cooking, top each chicken breast with fresh mozzarella.
Preparing the Sides
Cook Asparagus
While chicken is grilling, steam or sauté asparagus until tender, about 5-7 minutes. Season with salt and pepper to taste.
Make Parmesan Polenta Cake
In a saucepan, bring water to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, until thickened. Stir in butter and grated Parmesan cheese. Pour into a greased baking dish and let cool before cutting into cakes.
Assembly
Serve
Plate the grilled chicken topped with pesto and balsamic reduction. Serve alongside asparagus and Parmesan polenta cakes.