Caprese Chicken

If you love caprese salad, you are going to absolutely die when you try this! I thought it was outstanding!  Thank you to the blog called "The Girl Who Ate Everything."

Below is a lovely picture of the dish taken directly from her blog:

I tweaked the recipe just by reducing the amount of balsamic vinegar. You can visit her website if you want to see the original.

Chicken:

1 (8 ounce) plain yogurt

3 T balsamic vinegar

8-10 chicken tenders

tomato-mozzarella topping:

1 T olive oil

1 medium size onion, cut into thin wedges

1/8 C balsamic vinegar

2 T water

1 pound plum tomatoes, chopped

1 t salt

1/2 t black pepper

8 ounces fresh mozzarella cheese, cubed

1 C loosely packed fresh basil, chopped after measuring

1. In a small bowl, whisk together the yogurt and balsamic vinegar until blended. In a plastic food storage bag, combine chicken and yogurt mix. Refrigerate for 20 minutes.

2. Begin grilling chicken (usually 5 minutes per side on low heat)

3. In a large skillet, heat oil over medium heat. Add the onion and saute about 5 minutes or until onion is slightly softened and the wedges fall into pieces. Add the balsamic vinegar and water. Bring to a simmer. Reduce heat to medium-low and cook about 7 minutes until liquid is reduced and onion is tender.

4. Increase heat to high and add tomatoes, salt and pepper. Cook for 2 minutes and remove from heat. Let mixture cool for 2 minutes then stir in cheese cubes and basil gently. Serve over chicken.