Summer Release Wine Club Recipe
Peach Caprese Grilled Chicken Salad

The perfect pairing with our summer wine selection.

INGREDIENTS:

1 Cup Balsamic Vinegar
6 Tablespoons Honey
1.5 Pound Chicken Breasts (about 4-5)
2 Tbsp Olive Oil
1 Tbsp Italian Seasoning
8 Oz. Fresh Mozzarella, Sliced
4 Medium Peaches, Sliced
1 Cup Cherry Tomatoes, Halved
1/2 Cup Fresh Basil, Chopped
Salt & Pepper 

DIRECTIONS:

1) Make your balsalmic glaze, combine balsamic vinegar and honey. Stir and watch for mixture to bubble then turn down to medium-low.

2) Allow to simmer and reduce by half, about 10 minutes. Turn off heat and cool (it will become more syrup like as it cools).

2) Prepare chicken. Pound meat until a 1/2 inch thick and coat both sides with olive oil, Italian seasoning and salt and pepper. 

3) Grill chicken for 5-8 minutes per side or until internal temperature reaches 165 degrees.

4) While chicken is cooking, toss cherry tomatoes with salt and set aside. 

5) Once chicken is cooked, slice and place it on a platter. Top with even layer of mozarella slices. Top mozarella with sliced peaches and cherry tomatoes. Drizzle balsamic glaze over the top and sprinkle with fresh chopped basil.  

6) Pair with CRU Winery Solomon Hills Vineyard Chardonnay or Sierra Madre Vineyard Pinot Gris.