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Grilled Chicken Caprese with Burrata

A vibrant and fresh grilled chicken caprese topped with creamy burrata, blistered tomatoes, and balsamic reduction.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 375
Ingredients Method Notes

Ingredients
  

  • ½ cup balsamic vinegar ½ cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
  • 2 teaspoons dried Italian seasoning 2 teaspoons dried Italian seasoning
  • 1 teaspoon pure honey 1 teaspoon pure honey
  • ½ teaspoon fine salt ½ teaspoon fine salt
  • ¼ teaspoon black pepper ¼ teaspoon black pepper
  • 1 ¼ lb boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions 1 ¼ lb boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions
  • 1 pint cherry or grape tomatoes, halved 1 pint cherry or grape tomatoes, halved
  • 2 teaspoons extra virgin olive oil 2 teaspoons extra virgin olive oil
  • Pinch of fine salt Pinch of fine salt
  • ½ cup thinly sliced fresh basil leaves ½ cup thinly sliced fresh basil leaves
  • 1 8-ounce ball fresh burrata cheese, drained and cut into quarters 1 8-ounce ball fresh burrata cheese, drained and cut into quarters

Method
 

  1. Boil the balsamic vinegar in a small saucepan over medium-high heat, then reduce to low and simmer until reduced by half. Set aside to cool.
  2. Whisk the marinade ingredients in a shallow bowl, add the chicken cutlets, cover, and marinate in the fridge.
  3. Heat a grill or grill pan to medium-high heat and cook the chicken on both sides until it reaches an internal temperature of 165°F.
  4. Toss the tomatoes, olive oil, and salt in a medium bowl, and fold in the fresh basil leaves just before serving.
  5. Top each cooked chicken breast with fresh burrata and a scoop of the tomato basil mixture. Garnish with the balsamic reduction, sea salt, and black pepper.

Notes

Pat the chicken thoroughly dry before placing it into the marinade to ensure the best possible sear.
Let the burrata sit at room temperature for 30 minutes before serving to maximize its creamy texture.