Perhaps one of my favorite flavor combinations of all time is tomato and basil. Why do these two just work so, so well together? Tomato & basil sauce, tomato & basil pizza, tomato & pizza on a plate with my face diving straight into it.
I love it in all forms.
Perhaps another favorite thing of mine, is this grilled caprese chicken. It's on my weekly dinner rotation and I'm not mad about that. Top it with a touch of balsamic reduction and ohhhhh buddy, it's over.
Grilled Caprese Chicken
1 whole boneless, skinless chicken breast (I only had cutlets on hand, hence why I used two)
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 pinch of red pepper flakes
1/2 cup cherry tomatoes, sliced in half (I like to load up on the tomatoes, but you can certainly use less)
1/4 cup mozzarella, cubed
basil for garnish
1 cup balsamic vinegar
Start by making your balsamic reduction. I make a batch of this and keep it in an airtight container in the fridge. Add 1 cup of balsamic vinegar to a saucepan and bring it to a simmer on a medium-high flame. When vinegar reaches a simmer, lower the heat to contain a smooth, low simmer for 10-15 minutes. You'll know it's finished when vinegar has the consistency to coat the spoon. Set aside.
Mix 1 teaspoon balsamic, olive oil, and red pepper flakes in a small bowl, then pour on top of chicken breast. Allow chicken to marinate for 1/2 an hour. Coat your grill pan with cooking spray and heat it on a medium-high flame. Cook chicken for 2-3 minutes on each side or until chicken is cooked through and no longer pink in the center.
Transfer your chicken breast to a plate and top with cherry tomatoes, mozzarella, basil, and spoon on some of the balsamic vinegar. The combinations of flavors is amazing, and the vinegar provides just the right amount of sweetness.