Name: Chicken Caprese Salad
Ingredients: 4 chicken breasts; 1/4 cup extra virgin olive oil; 2 cloves garlic; 1/4 cup sun-dried tomatoes; 2 tsp dried oregano; 1/4 cup red wine vinegar; 1/2 tsp pepper; 1/4 tsp salt; 2 cups balsamic vinegar; Spinach; shredded goat cheese; cherry tomatoes; red onion

Chicken Caprese Salad

Print Recipe

SERVINGS 4

Ingredients

Chicken and Marinade

4 chicken breasts
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 cup sun-dried tomatoes
2 tsp dried oregano
1/4 cup red wine vinegar
1/2 tsp pepper
1/4 tsp salt

Balsamic Glaze

2 cups balsamic vinegar

Salad and Toppings

Spinach
shredded goat cheese
cherry tomatoes
red onion

Instructions

In a blender a combine the oil, garlic, sun-dried tomatoes, oregano, vinegar, salt and pepper and blend until smooth.
Place the chicken in a zip loc bag and pour the blended marinade overtop. Place the bag in the fridge to marinate for a minimum of 30 minutes and up to 12 hours, flipping the bag over once so that the chicken is well coated.
cook the chicken for 4-6 minutes per side until there is no pink in the middle and it is cooked through.
While the chicken is marinating make the balsamic glaze. Pour the vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens, coats the back of a spoon, and is reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool for 10 minutes — the glaze will thicken slightly as it cools.