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Easy Caprese Nectarine Grilled Chicken

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Easy Caprese Nectarine Grilled Chicken 10 August, 2017 | Stone Fruit

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SERVES: 0

Ingredients

  • 1 cup balsamic vinegar
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 6 oz fresh mozzarella, cut into ½ inch slices
  • 3 medium peaches or nectarines
  • 1 cup fresh basil
  • Salt and pepper to taste

Directions

Heat the grill to medium heat.

Prepare balsamic reduction: Heat balsamic vinegar in a small saucepan over medium-high heat. When it starts to bubble, reduce to simmer. Simmer on low for approximately 15 minutes— stirring occasionally— until the vinegar reaches a thick, syrupy consistency. Reduction will thicken slightly as it cools—do not overcook. Remove from heat and set aside.

Grill the chicken: Drizzle olive oil over chicken breasts to evenly coat. Sprinkle both sides with salt and pepper. Grill chicken for approximately 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees.

Slice nectarines: Half and pit nectarines and slice into thin, even slices.

Chiffonade basil: Remove basil leaves from stems and stack on top of each other. Gently roll together in a cigar, then slice into thin ribbons. 

Plate the dish: Arrange grilled chicken on a serving platter. Evenly top chicken breasts with a layer of mozzarella slices. Layer nectarines over mozzarella. Drizzle balsamic reduction on top and sprinkle with basil. Serve immediately.

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