This was a simple meal to fix and very refreshing. I took boneless, skinless chicken breasts, and sliced them horizontally to create two thinner breasts. I sprinkled the chicken breasts with salt and pepper on both sides and then lightly drizzled some extra virgin olive oil over them so they wouldn’t stick to the grill. I grilled mine on my Ninja indoor grill. When breasts are finished cooking, keep on grill and cover with basil pesto (yum!), and a slice of mozzarella for a few minutes. Then remove, top with fresh basil leaves and thinly sliced tomato and top with a drizzle of balsamic glaze.
You can grill chicken ahead of time, and just heat it up when you want to quickly fix chicken caprese.
Please like this post if this is something that you might cook as well.
Michelle’s Mediterranean Cooking Journey 