Chicken Caprese is a juicy grilled chicken dinner topped with fresh mozzarella, ripe tomato, basil, and a sweet tangy balsamic reduction.

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1/2 teaspoon onion powder

Salt and pepper to taste

4 slices fresh mozzarella

4 tomato slices

2 tablespoons sliced basil

1/2 cup balsamic vinegar

2 tablespoons light brown sugar

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1. Preheat a grill to medium high heat.

2. Season both sides of the chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper.

3. Lightly oil or spray the grill grates.

4. Cook the chicken until nearly done.

5. Place a slice of mozzarella on each chicken breast.

6. Close the grill lid and continue cooking until the cheese melts and the chicken reaches 165°F internally.

7. Transfer the chicken to serving plates.

8. Top each chicken breast with sliced tomato and basil.

9. Add balsamic vinegar and brown sugar to a small saucepan.

10. Simmer for about 10 minutes until reduced by half and slightly thickened.

11. Drizzle the warm balsamic reduction over the chicken before serving.

Use high quality fresh tomatoes and basil for the best flavor.

Chicken breasts can dry out easily, so avoid overcooking.

Allow the chicken to rest for about 5 minutes before serving to keep it juicy.

Store bought balsamic glaze can be used instead of homemade reduction.

Boneless skinless chicken thighs may be substituted for chicken breasts.

The balsamic reduction can be refrigerated in an airtight container for up to 2 weeks.

Chicken can also be baked at 450°F for 15 to 18 minutes if a grill is unavailable. Add the cheese during the last few minutes.

Leftovers can be refrigerated for up to 4 days and reheated in the microwave until warmed through.