This is the second recipe on a stick that I’ve shown you this week.
But I can barely take credit for this one. You see, Christina left an idea on this post about a caprese salad appetizer she frequently makes and I just couldn’t get her idea out of my head.
I wanted basil. I wanted summer. I wanted fresh, soft mozzarella. I wanted to start drinking balsamic vinegar out of a waterbottle.
I wanted appetizers for dinner.
But we all know that tomatoes, cheese, and basil is not going to squelch the Ron Swanson-esque appetite of my man.
So I added chicken. Cooked in balsamic vinegar.
Oh heavens it was good…and I usually don’t even like to touch chicken. But for some reason these little bite sized pieces didn’t skeeve me out too badly. In fact, I couldn’t get enough of them.
I should have made 3 million more.
Chicken Caprese Skewers
- 2 medium chicken breasts
- 1/3 c + 2 T balsamic vinegar, divided
- 1 carton of cherry or grape tomatoes
- about 20 basil leaves
- 4 oz. fresh mozzarella
- 1 T olive oil
- salt and pepper
Heat the olive oil in a pan over medium high heat. Add the chicken and season with salt and pepper. Cook for about 10 minutes or until cooked through. During the last 4-5 minutes, add the 2 T balsamic vinegar and tomatoes and cook just until tender, but not burst.
In the meantime, put the 1/3 c balsamic vinegar in a small saucepan and simmer for about 10-15 minutes (or until it coats the back of a spoon) and then let it cool.
Cut up the mozzarella into little squares and tear off your basil leaves. When the chicken is finished, skewer the ingredients onto sticks and drizzle with your cooled (and hopefully thickened!) balsamic glaze.
How many days until summer?