Recipe and photo courtesy of Alison Randall (homeandplate.com)

Caprese Chicken

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MARINADE

• 125 mL (½ cup) olive oil
• 60 mL (¼ cup) balsamic vinegar
• 1 garlic clove, minced
• 22 mL (1½ Tbsp) honey
• 15 mL (1 Tbsp) Dijon mustard


• 4 skinless, boneless chicken breasts
• 1 (228-g/8-oz) ball of fresh mozzarella cheese, sliced into 8 slices
• 2 medium tomatoes, sliced
• 4 to 6 fresh basil leaves, chopped
• Balsamic glaze
• Salt and pepper, to taste

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Prepare the marinade: Blend the marinade ingredients; pour over the chicken breasts in a zip-close bag and seal. Allow the chicken to marinate in the refrigerator for at least 2 hours.

Preheat a grill to 190 C (375 F). Grill the chicken breasts for 4 minutes on one side; fl ip over. Top each breast with 2 slices of mozzarella cheese and then 2 tomato slices. Grill 4 to 7 minutes longer, depending on chicken thickness, to an internal temperature of 74 C (165 F). Remove the chicken to a serving platter. Add a pinch of chopped basil, drizzle each chicken breast with balsamic glaze and season with salt and pepper to taste. Makes 4 servings.