This Stone Fruit Caprese Chicken recipe has all the beautiful flavors of summer in just one dish! It’s made gluten friendly with marinated grilled chicken, sweet apriums, mozzarella cheese, basil, prosciutto, and balsamic reduction.
This recipe and post were sponsored by Kroger. All opinions are my own.
👨🍳 Why We Love It
I’m so excited to be sharing this recipe with you today, mostly because it’s extra special to me. I grew up eating traditional Caprese Salad with tomatoes and basil picked fresh from grandpa’s garden. We’d make bruschetta, salsa, and more!
I made a few small changes to that classic recipe today, serving it over grilled chicken with seasonal stone fruit instead of tomatoes, but still using herbs from the backyard.
The fruit I used? Apriums! Keep reading to learn more about this special, super delicious fruit.
When you start with wonderful ingredients, the only thing you need to do is let them shine! That’s why some of my favorite recipes have the shortest ingredients lists.
I’m keeping it short and sweet again for this Stone Fruit Caprese Grilled Chicken recipe, so here’s what you’ll need:
- Chicken Breasts
- Apriums or Pluots: Keep reading to learn more about them!
- Fresh Basil
- Balsamic Vinegar
- Salt & Pepper
What is an Aprium?
If you know me, you know I love fresh summer produce. I wait all year for summer tomatoes, peaches, and watermelon. Well, I’ve added a new favorite to my seasonal list: Apriums!
Apriums (and Pluots!), are a non-GMO hybrid fruit, created by cross pollinating plums and apricots. They have a firm, juicy flesh and an absolutely lovely mix of apricot and plum flavors.
The steps to making this beautiful Stone Fruit Caprese Chicken platter are super simple!
- First, marinate and grill your chicken.
- While it’s cooking, dice the apriums and slice the basil chiffonade. The term chiffonade means to slice into very thin strips by stacking herb leaves, rolling them together, and then slicing.
- Once the chicken breasts are done cooking, simply arrange them on a large platter and top with the diced apriums, mozzarella pearls, a few slices of prosciutto, and fresh herbs.
- Just before serving, drizzle a little balsamic reduction on top and season lightly with salt and freshly cracked pepper.
I told you it was easy, didn’t I? I recommend serving with a nice light white wine or a bubbly seltzer.
More Healthy Summer Recipes
- Bruschetta Grilled Chicken
- Honey-less Mustard Grilled Chicken
- Blackened Flounder
- Lobster Rolls in Grilled Avocado
- Cucumber and Tomato Salad
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Stone Fruit Caprese Grilled Chicken
Balsamic Chicken Breasts
- 1.5 lb chicken breasts
- 1 Tablespoon olive oil
- 3 Tablespoon balsamic vinegar
- 1/2 teaspoons Italian seasoning
- 4 apriums
- 1 small bunch fresh basil
- 4 ounces prosciutto
- 4 ounces mozzarella cheese Either buy mozzarella pearls or slice into bite sized pieces
- 2 Tablespoon balsamic reduction or use balsamic vinegar
- salt and pepper to taste
Prepare the Chicken
- Preheat your grill to medium, about 375F. Trim the chicken breasts and gently pound them to a uniform thickness.
- Whisk the oil and vinegar together and drizzle over the chicken breasts in a rimmed dish. Sprinkle with the Italian seasoning and cover. Marinate the chicken for at least 30 minutes.
- Brush the grill with a little oil and lay the chicken breasts with space between them on the grill. Cook for about 5 minutes, turn, and cook for another 5 minutes or until cooked through.
Do the Prep Work
- Meanwhile, wash and dice the apriums. Slice the basil. Get the prosciutto, balsamic reduction and mozzarella cheese out of the fridge.
Assemble & Serve
- Arrange the cooked chicken breasts on a large platter and top with the diced apriums, mozzarella pearls, slices of prosciutto, and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately.