GRILLED MARINATED CHICKEN BREAST CAPRESE

Ingredients:

• 3/4 cups balsamic vinegar
• 1/2 cup water
• 1 tsp dried minced onion
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp minced fresh garlic
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp dried Italian seasoning
• 3 (6 ounce) skinless, boneless chicken breasts

• 1 pint cherry tomatoes – cut in half
• 1/2  bunch (15 leaves) of fresh basil – cut into ribbons – save a few whole leaves for garnish
• 1 clove of garlic, finely minced
• 2 tablespoon olive oil
• 4 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 oz fresh mozzarella ball, cut into ½ inch slices.

Steps:

1. In a bowl, mix together balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, and Italian seasoning.
2. Pour the marinade into a sealable plastic bag, add the chicken breasts, and coat them evenly. Squeeze out the excess air and seal the bag. Marinate for at least 30 minutes or up to 12 hours in the refrigerator.
3. Preheat the grill to medium-high (400°F).
4. Shake off the excess marinade and place the chicken breasts on the grill. Turn off the side with the breasts and leave the other side on medium-high heat. Grill with the cover closed for 15-20 minutes, flipping occasionally, until the chicken is golden brown and no longer pink in the center - internal temperature reaches at least 165°F.
5. To make basil ribbons, stack the basil leaves in the same direction, roll them up into a tight roll, then thinly slice. In a medium bowl, mix together the remaining tomato mixture ingredients and toss well.
6. To assemble the platter, place slices of mozzarella cheese on a plate, top with the grilled chicken, and spoon the tomato mixture over top. Garnish with whole basil leaves and optionally, drizzle some balsamic glaze over the top.