Caprese Grilled Chicken (Print Version)

Juicy grilled chicken topped with mozzarella, fresh tomato, basil, and a touch of balsamic glaze, Italian-inspired.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1 teaspoon garlic powder
05 - 0.75 teaspoon salt
06 - 0.5 teaspoon black pepper

→ Topping

07 - 225 grams fresh mozzarella, sliced or torn
08 - 1 cup cherry tomatoes, halved
09 - 0.25 cup fresh basil leaves, torn or sliced
10 - 1 tablespoon balsamic glaze, optional for drizzling

# Steps:

01 - Set grill to medium-high heat, approximately 200°C.
02 - Pat chicken breasts dry and coat evenly with olive oil, Italian herbs, garlic powder, salt, and black pepper.
03 - Grill chicken breasts for 6 to 8 minutes per side, turning once, until internal temperature reaches 74°C.
04 - Combine cherry tomato halves with a pinch of salt and set aside.
05 - During the final 2 minutes of grilling, arrange mozzarella slices over each chicken breast and close the grill lid to allow melting.
06 - Remove chicken from the grill and place on a serving platter to rest briefly.
07 - Top each chicken breast with seasoned cherry tomatoes and fresh basil. Drizzle with balsamic glaze if desired.
08 - Serve immediately while warm.

# Notes:

01 - For deeper flavor, marinate the chicken in olive oil, herbs, and garlic for up to 2 hours before grilling.
02 - Boneless thighs can be used as an alternative to chicken breasts.
03 - Include arugula beneath the tomatoes for a peppery note.
04 - Complements a crisp Sauvignon Blanc or Pinot Grigio.

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