Caprese Grilled Chicken with Balsamic Reduction

Serves: 4


4 boneless, skinless chicken breasts, washed and patted dry

1 Tbsp of Flying Olive Garlic or an additional Tbsp of Flying Olive Basil EVOO

½ cup fresh basil leaves, packed

¼ cup Flying Olive 18 Year Traditional Balsamic Vinegar or Flying Olive Balsamic of Choice

3-4 Tbsp Flying Olive Basil Extra Virgin Olive Oil

Salt and pepper

4 slices fresh mozzarella cheese

4 slices tomato

2 cloves fresh garlic, sliced thin, if desired


Heat the grill to high. Brush 1 Tbsp of Flying Olive Garlic or Flying Olive Basil EVOO on chicken breasts.

Chop the basil and place in a dish. Add the 3-4 Tbsp of Flying Olive Basil EVOO and stir. Set aside to blend. Pour the Flying Olive Balsamic in a small saucepan and turn on low. (If using a thicker balsamic, such as a 25 Year, this step is not necessary). Reduce the balsamic by half, watching carefully to be sure it doesn’t burn.

Salt and pepper the chicken and lay it on the grill. Sear for 1-2 minutes each side. Then, turn off the grill on the side with the chicken and keep the other side on. As chicken is cooking, slice the mozzarella and tomato. When the chicken is almost done, add a slice of tomato and mozzarella to each chicken breast.

Turn the grill down to low and continue cooking until the chicken is done (internal temp should be 165 degrees) and the tomato and mozzarella have begun to soften. Slide a spatula under the chicken and place it on a platter. Drizzle the basil/Basil olive oil combination over the chicken breasts. Drizzle with the balsamic reduction and sprinkle with the sliced garlic, if desired. Serve.

Submitted by Barb L.