It's getting hot.
I was wanting something light and refreshing this week, but still full of flavor. Enter the Caprese Salad. It's a simple salad that's generally comprised of sliced tomato, fresh mozzarella, basil leaves, and balsamic vinegar. Easy enough.
I was scoping out the produce isle a few weeks ago when I spotted something new and exciting. Perhaps seasonal? Kumatoes. They are pre-packaged darkly colored tomatoes. Really. They're a deep burgundy or brown and emerald green shade.
I circled them like a primal sort of predator about to pounce on my prey... but alas, somehow they escaped me. Perhaps it was something to do with the flailing 3 year old in the over sized race car shopping cart that I was sporting that day. Don't you just love those bulky things? Fabulous.
When prepping my shopping and meal planning list I did a bit of research into the Kumato and knew just what I wanted to do with them. This week when I went to the store, I was on a mission - Kumatoes or bust.
Now, I used Kumatoes in my dish here, but you can certainly use any medium sized tomatoes that you prefer; such as a Roma.
I, of course, recommend that you try Kumatoes if you see them available in your area. They are absolutely some of the best flavored tomatoes that I've ever had!
Caprese Grilled Chicken
Since most of the marinade is discarded, I've accounted for that in the nutritional values.
Servings: 4 • Size: 1 Chicken Breast • Calories: 253.3 • Fat: 11.3 g • Carb: 3.2 g • Fiber: 0.6 g • Protein: 38.6 g • Sugar: 3 g • Sodium: 136.5 mg
4 Chicken Breast (20 Oz. Total), Trimmed Of Fat
1/2 C. Balsamic Vinegar, Divided (1/4 C. + 1/4 C.)
2 Garlic Cloves, Chopped
Salt & Pepper To Taste
1/2 Tbsp. Light Butter
8 Fresh Mozzarella Medallions (2 Oz. Total)
2 Medium Tomatoes (I used 1 Roma and 2 Kumatos), Sliced - 6-8 Slices Per Tomato
4 Large Basil Leaves
Marinade the chicken for at least 2 hours and up to 24 hours prior to cooking in 1/4 c. balsamic vinegar, garlic, and salt & pepper, covered in the fridge.
Once ready, place the remaining 1/4 c. of balsamic vinegar (not the marinade) into a small pot and cook over low heat until the liquid has reduced by about half (about 5-10 minutes.) Add in the 1/2 tbsp. butter and whisk until well combined. Set aside.
While the vinegar reduction is cooling slightly. Discard the marinade from the chicken and grill until cooked through. Chicken should reach an internal temperature of 180 degrees F. I cooked mine on my handy counter top grill for about 7-8 minutes.
Top each chicken breast with roughly 2 mozzarella medallions (1/2 oz.), 3-4 slices of tomato and one basil leaf each. Drizzle with the balsamic reduction and enjoy!