Nachos: Caprese Chicken

Source: Found on Pinterest

Nice change from your typical nachos!
Can serve as an appetizer or main dish with a side salad and a good glass of chardonnay.

Ingredients

1 lb. boneless, skinless chicken breasts
1 Tbls. olive oil
1/4 c. good quality balsamic vinegar (18 year or older)
2 cloves garlic, minced
1/2 t. dried basil
salt and fresh ground pepper, to taste

8 oz. baked tortilla chips (we use Mission brand)
2 c. shredded mozzarella cheese (off the block shred)
2 c. cherry tomatoes, halved

1 c. diced avocado, for garnish
1 Tbls. chopped fresh basil, for garnish (or more if desired)

1 Tbls. balsamic glaze, for drizzling (see Note below)

To Assemble Nachos:

Preheat oven to 350 degrees.
Grease a sheet pan or baking sheet with a little olive oil.
Layer tortilla chips on the bottom of the sheet pan.
Sprinkle 1 cup mozzarella cheese over the chips.
Arrange shredded chicken over the cheese.
Top with halved tomatoes and the rest of the cheese.
Bake for 15 minutes, or until cheese is melted and everything is heated through.
Remove from oven.
Garnish with diced avocado, basil, and a drizzle of balsamic glaze.

Instructions

CHICKEN MARINADE: Combine olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper in a small mixing bowl.

Place the chicken breasts in a Ziploc bag and pour the marinade in bag; close and place in refrigerator for at least 15 minutes or up to 8 hours.

When ready to cook, remove chicken breasts from the bag and discard the marinade.

COOK CHICKEN: Place chicken breasts in baking dish and cover. Bake at 350 degrees for 50-60 minutes or until chicken is thoroughly cooked and juices run clear. Remove to a large bowl or cutting board; let stand for 5 minutes and then shred using 2 forks. Be sure to let chicken cool completely before assembling nachos. You can make chicken ahead and refrigerate until ready to assemble, but bring chicken to room temperature or microwave a few seconds to take the cold edge off (do not cook).

*Make balsamic glaze after you put the nachos in the oven, cook down balsamic while baking; set aside until you need it to drizzle over baked nachos.

Assemble Nachos and bake following steps above and serve immediately. Serves 8

NOTE: To Make Balsamic Glaze: Use a small, non-reactive metal saucepan (stainless steel). Pour double the amount of balsamic needed to make glaze (I used about 1/3 cup). Place pan over medium-high heat and bring the vinegar to a SLOW boil, until just the edges of the syrup around the perimeter of the pan is boiling. If there are large bubbles all over the surface of the vinegar, reduce heat until bubbles are smaller. Let the balsamic vinegar slow boil for about 10-15 minutes to reduce by about half of what you started with. It should reach a honey-like consistency. The lower it reduces the more likely it is to burn. As it cools, it will thicken a bit. Set aside until needed.