grilled caprese chicken

on

 grilled caprese chicken to take advantage of the tomatoes that are at every farm stand!!!  THANK YOU chat gpt for putting this one together for me :D 

NEED: 

  • 4 chicken breasts (halved long ways or pounded thin) 

  • 2 Tbsp olive oil

  • Salt + pepper

  • 1 pint cherry tomatoes (halved if large, whole if small)

  • 8 oz fresh mozzarella (sliced or use mini mozzarella balls/pearls)

  • ½ cup pesto (homemade or store-bought)

  • Fresh basil leaves

  • Balsamic glaze


DO: 

  1. Prep chicken

    • Drizzle chicken with olive oil, season generously with salt & pepper.

    • Optional: marinate in 1 Tbsp balsamic + 1 Tbsp olive oil + pinch of Italian herbs for 30 min.

  2. Grill chicken

    • Heat grill to medium-high (425–450°F).

    • Grill chicken 4–5 min per side until charred and internal temp hits 160°F.

  3. Grill the cherry tomatoes (2 options):

    • Grill pan/skewer method: Thread tomatoes on skewers or place in a grill basket, grill 4–5 min until blistered and softened.

    • Oven option: If easier, roast at 425°F for 12–15 min until skins burst, then bring them out to the grill when plating.

  4. Melt the cheese

    • In the last 2 min of grilling, top chicken with mozzarella slices (or scatter mozzarella pearls over and close lid briefly).

  5. Assemble

    • Transfer chicken to platter, spoon blistered cherry tomatoes on top.

    • Drizzle pesto over everything.

    • Finish with balsamic glaze and scatter torn basil leaves.

✨ Tip: Toss cherry tomatoes with a drizzle of olive oil, salt, and pepper before grilling — they’ll char more evenly and get that jammy sweetness.



SHEET PAN VARIATION

  1. Prep chicken

    • Preheat oven to 425°F.

    • Place chicken breasts on a lightly oiled sheet pan. Drizzle with olive oil and season generously with salt and pepper.

  2. Add cherry tomatoes

    • Scatter cherry tomatoes around the chicken.

    • Drizzle tomatoes with a touch of olive oil, salt, and pepper.

  3. Roast

    • Bake for 18–20 minutes, or until chicken reaches 160°F.

    • Stir tomatoes halfway through so they blister evenly.

  4. Add mozzarella

    • In the last 3–4 minutes of baking, top chicken with mozzarella slices (or scatter mozzarella pearls over).

    • Return to oven until cheese is melted and bubbling.

  5. Finish & serve

    • Remove from oven. Spoon pesto over chicken and tomatoes.

    • Drizzle balsamic glaze across the whole pan.

    • Scatter with fresh basil leaves.

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