Chicken Caprese

Main Dish

Check out our new seasonings here


Serves six (6)


  • Two (2) cups of balsamic vinaigrette
  • ¼ cup of brown sugar (double if you want it sweeter)
  • Mozzarella, cut into ¼ inch slices
  • Five (5) basil leaves, cut into strips
  • Two (2) Roma tomatoes, seeded and diced
  • Four (4) chicken breasts, cut in half length wise
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • Coy Zesty Garlic and Herb, to taste


  • In a small pan, on medium heat, warm up balsamic vinaigrette and brown sugar. Stir and bring to a boil.  Place on medium-low until it reduces down to half its size, stirring occasionally (approximately 25 minutes)
  • While vinaigrette is thickening, cut basil into strips, slice mozzarella and dice your Roma tomatoes.
  • Cut chicken in half (lengthwise) and place into a resealable bag. It ends up making a total of 8 think chicken breasts. Pound chicken until evenly thick in size.
  • Season both sides of chicken using olive oil, salt, pepper and Coy Zesty Garlic and Herb seasoning. Place on a baking sheet.
  • Grill chicken until it reaches an internal temp of 145 degrees.
  • Put back on a clean baking sheet and top with mozzarella cheese. Place in oven at 500 degrees until cheese is melted and the internal temp of chicken reaches 160 degrees.
  • Rest and top with basil, tomatoes and drizzle with balsamic vinaigrette sauce.

*Check out our newest seasonings here 


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