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- 1 cup balsamic vinegar
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 6 oz fresh mozzarella, cut into ½ inch slices
- 3 medium peaches or nectarines
- 1 cup fresh basil
- Salt and pepper to taste
Heat the grill to medium heat.
Prepare balsamic reduction: Heat balsamic vinegar in a small saucepan over medium-high heat. When it starts to bubble, reduce to simmer. Simmer on low for approximately 15 minutes— stirring occasionally— until the vinegar reaches a thick, syrupy consistency. Reduction will thicken slightly as it cools—do not overcook. Remove from heat and set aside.
Grill the chicken: Drizzle olive oil over chicken breasts to evenly coat. Sprinkle both sides with salt and pepper. Grill chicken for approximately 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees.
Slice nectarines: Half and pit nectarines and slice into thin, even slices.
Chiffonade basil: Remove basil leaves from stems and stack on top of each other. Gently roll together in a cigar, then slice into thin ribbons.
Plate the dish: Arrange grilled chicken on a serving platter. Evenly top chicken breasts with a layer of mozzarella slices. Layer nectarines over mozzarella. Drizzle balsamic reduction on top and sprinkle with basil. Serve immediately.Recipes Home
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