Balsamic Glazed Caprese Chicken
Balsamic Glaze
  • ¼ cup water
  • ¼ brown sugar
  • 2 teaspoons cornstarch
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon soy sauce
Caprese Chicken
  • 1 6 ounce bag of baby spinach leaves
  • 2 large chicken boneless, skinless chicken breasts sliced into 6-8 cutlets
  • salt and pepper to taste
  • 4 Tablespoons of olive oil, divided
  • 3 cloves fresh garlic, peeled and minced
  • 3 cups cherry tomatoes, halved
  • 1 8 ounce container of Mozzarella pearls, drained
  • ¼ cup basil leaves, sliced into ribbons
Balsamic Glaze
  1. Whisk glaze ingredients together in a small saucepan and cook over medium heat, whisking constantly, until mixture thickens, about 4 minutes.
Caprese Chicken
  1. Spread washed and dried spinach leaves on large platter.
  2. Generously salt and pepper both sides of chicken cutlets. Heat 2 Tablespoons of Olive Oil over medium high heat. Brown chicken about 2 minutes each side.
  3. Lay chicken immediately onto spinach leaves. The warm chicken will wilt the spinach just a bit and marry their flavors.
  4. Drizzle balsamic glaze over chicken.
  5. If needed, add remaining oil to pan and add tomatoes and garlic. Cook just until warmed through over medium low heat.
  6. Layer tomatoes and garlic over chicken and spinach. Pour any remaining liquid from pan over all.
  7. Layer mozzarella balls and then top with basil.
Recipe by TGIF - This Grandma is Fun at