expand navigation

We love cooking—and we know you do too! Discover our favorite recipes and create something delicious.

Easy Caprese Nectarine Grilled Chicken 10 August, 2017 | Stone Fruit

Share this Recipe



  • 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
Welcome to the New Leaf Community Markets Recipes

Discover recipes on organic and natural foods, nutrition, and cooking, from expert chefs and the local community!