Marinated Chicken Caprese
Marinated Chicken Caprese
    Ingredients
    For the Chicken:
    For the Balsamic Reduction:
    Instructions
    For the Chicken:
    1. In a large shallow bowl, mix together the olive oil, balsamic vinegar, garlic, oregano, 2 tablespoons chopped basil, salt and pepper. Add the chicken and allow to marinate for half an hour. In a large skillet over medium heat, pan-grill chicken for 5-6 minutes each side, or until completely cooked through in the center, and slightly charred on the outer edges. While chicken is cooking, grill the tomato slices for 1-2 minutes each side. Spread each chicken breast with a spoonful of fresh pesto, then top with 1 slice of mozzarella and 1 grilled tomato slice, allowing the heat to melt the cheese. (If needed, place the oven-safe skillet in the oven and heat at 350 degrees for 2-3 minutes to melt the cheese.) To serve, top with the shredded basil and balsamic reduction.
    For the Homemade Pesto:
    1. In a small saucepan over medium high heat, simmer the balsamic vinegar and brown sugar until as thick as syrup and reduced by half. Serves 4.
    For the Balsamic Reduction:
    1. Combine basil leaves, pine nuts (or walnuts) and garlic in a food processor. Blend until very finely minced. With the machine running, slowly drizzle in the oil and blend until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. (Pesto can be stored in refrigerator or freezer.)