It’s SUMMER which means all the peaches are ripe, sweet, and begging to make their way into your dinner menu. And just in time for the 4th! How can you resist?! This play on classic caprese (kah-preh-say) salad is such a stunning yet simple main dish to serve at a backyard barbecue or on a weeknight. Serve along with grilled asparagus, roasted potatoes, or my savory arugula salad for a complete meal.
Peach Caprese Chicken
- 3-4 boneless, skinless chicken breasts
- olive or avocado oil
- 1/4 cup balsamic vinegar
- 3 peaches, not overly ripe, sliced in 1/4 inch rounds
- 1 ball fresh mozzarella, sliced into 1/4 inch rounds
- handful fresh basil leaves
- balsamic glaze (store bought or homemade*)
- salt + pepper
Heat a well-oiled grill or grill pan over medium heat. Once good and hot, season chicken breasts with salt and pepper and put on the grill. Without touching, let sear for about 5 minutes.
Add the peaches around the chicken, and if using a real grill, place on well-oiled foil so that they do not stick to the grate and fall apart. Grill until they begin to caramelize and soften.
When the sides of the chicken begin to cook and turn white, flip the chicken and cook for another 5-7 minutes. Baste the chicken with balsamic vinegar. When the chicken is nearly done cooking, flip again and let the balsamic vinegar caramelize. Repeat the basting and caramelization process with the other side until chicken is firm and fully cooked. Remove from heat and let cool slightly.
Once the chicken has cooled slightly, layer on a peace slice, followed by a fresh basil leaf, and then a slice of mozzarella. Repeat to cover each chicken breast. Drizzle with balsamic glaze and serve!
*to make your own balsamic glaze, bring 1 cup of balsamic vinegar to a boil, reduce the heat and let simmer until reduced to about 1/3 or until it coats the back of a spoon. Let cool and thicken before drizzling. If too acidic, add honey to mellow it out.
Optional: serve as a salad over a bed of lightly dressed arugula (salt, pepper, lemon juice and olive oil).