Servings: 4 1x
Ingredients
For the Balsamic Glaze:
- ½ cup balsamic vinegar (or use a store bought balsamic glaze)
For the Chicken:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon pure honey
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 – 1 ¼ lb. boneless skinless chicken breasts, pounded to ¾-inch thickness and cut into 4 portions (if using 2 large breasts)
For the Tomato-Burrata Topping:
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 2 teaspoons extra virgin olive oil
- Pinch of fine salt
- ⅓ – ½ cup thinly sliced fresh basil leaves
- 1 8-ounce or 2 4-ounce ball(s) fresh burrata cheese, drained and cut into quarters or halves, depending on size (4 portions total)
Instructions
- If making the homemade balsamic glaze, add the balsamic vinegar to a small saucepan over medium-high heat.
- Bring to a boil then reduce heat to low and simmer until reduced by half (about 10-15 minutes), stirring occasionally.
- Remove the pan from the heat and allow the glaze to cool. NOTE: It will thicken as it cools. This step can be done up to 4 days in advance. Store unused glaze in an airtight container with lid for up to 1 week in the refrigerator.
- Make the chicken marinade by whisking together the 2 tablespoons olive oil, balsamic vinegar, Italian seasoning, honey, salt, and pepper in a shallow bowl or glass pie plate.
- Add the chicken pieces and turn them 2 to 3 times to coat both sides. Then nestle the chicken into the marinade, cover, and marinate in the refrigerator for 30 minutes or up to 8 hours.
- When ready to cook, preheat an outdoor grill (or use a grill pan on the stove) to medium-high heat (400℉).
- When the grill is hot, remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
- Add the chicken directly to the grill grate and cook over indirect heat for 5-6 minutes.
- Flip the chicken over and cook until the chicken is cooked through and no longer pink in the thickest part, an additional 4-6 minutes. Transfer the chicken to a clean plate.
- While the chicken is cooking, prepare the tomato salad. In a medium bowl, combine the cherry tomatoes, olive oil, and a pinch of salt. Toss gently to combine, then fold the sliced basil into the tomato mixture.
- To serve, top each chicken breast with a 2-ounce portion of the burrata and ½ cup of the tomato-basil mixture.
- Drizzle with 1-2 teaspoons balsamic glaze and sprinkle with flaky sea salt and black pepper. Serve immediately.
Notes
If using a store-bought thickened balsamic glaze, skip the first 3 steps and start on Step 4.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 375
- Fat: 20 g
- (Sat Fat: 9 g)
- Sodium: 260 mg
- Carbohydrate: 8 g
- (Fiber: 1 g
- Sugar: 7 g)
- Protein: 40 g
- Cholesterol: 87 mg