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
​TheSkinnyFork.com

The Skinny:
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

Ingredients:
Chicken Marinade:​
​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

Directions:
​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!