Caprese Chicken

 

This recipe was born out of several other recipes that I already had and a need to use up some cherry tomatoes I had forgotten about. As we've been working on eating healthier we've relied pretty heavily on our grill for giving the food some flavor. Serve this with a caprese salad and some veggies of your choosing. 

Caprese Chicken

6 chicken breasts (cut into strips)

1 bottle caesar dressing

2 cups cherry tomatoes

1-2 T. olive oil

2 cloves garlic (minced)

1/4 cup good balsamic vinegar (I used a white apricot balsamic)

1 recipe caprese salad and balsamic glaze (for recipe click here)

Combine chicken strips and caesar dressing in a large bowl and allow to marinate in the fridge for at least 1 hr. 

Prepare caprese salad and keep refrigerated until ready to serve.

Grill chicken on medium heat for about 5-6 minutes per side or until cooked through (reaching an internal temperature of 165 degrees). Discard any leftover marinade. 

Meanwhile, heat oil in a large skillet and add cherry tomatoes and garlic. Cook about 1 minute until tomatoes are slightly blistered and garlic is fragrant and lightly browned. Add balsamic vinegar to the pan and cook over low heat until reduced and slightly thickened. 

Serve tomato mixture over grilled chicken and serve with prepared caprese salad. Top with extra glaze if desired. (You can use the glaze recipe from the salad or to speed things up a bit I use nonna pia's from costco).