Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 large ripe peaches, halved and pitted
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- 1 tablespoon honey (optional for extra sweetness)
- 1 tablespoon lemon juice
If you can’t find fresh peaches, nectarines make a great substitute. You can also swap mozzarella for burrata if you’re feeling indulgent!
Instructions
- Start by marinating your chicken. In a bowl, combine olive oil, balsamic vinegar, lemon juice, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes. This step always reminds me of the marinating sessions with my mom, where patience was key to flavor.
- Preheat your grill to medium-high heat. While the grill is heating, get your peaches ready by brushing them with a bit of olive oil to prevent sticking.
- Grill the peaches for about 3-4 minutes on each side until they have nice grill marks and are slightly softened. Remove and set aside.
- Next, grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through with an internal temperature of 165°F. I remember my dad’s advice to always use a meat thermometer to ensure perfectly cooked chicken.
- Once the chicken is done, place slices of mozzarella on top of each breast. Close the grill lid and let the cheese melt slightly, about 2-3 minutes.
- Top each chicken breast with grilled peaches and fresh basil leaves. Drizzle with honey if desired for an extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International