Wednesday, July 24, 2013

Grilled Caprese Chicken

I love the mozzarella-tomato-basil combination all year long.  It feels really summery, especially when you have fresh, ripe tomatoes from someone's garden.  I haven't gotten any good tomatoes from the farmer's market yet, but hopefully soon.  This was to-die-for.  I made yummy noises the whole time I was eating.

Grilled Caprese Chicken
from Mel's Kitchen Cafe

4 tbsp chopped fresh basil
2 tbsp red wine vinegar
2 garlic cloves, minced
salt and pepper to taste
4 1/4" slices fresh mozzarella
2 chicken breasts (thin, or pounded to even thickness)
1-2 tomatoes (4 slices)

In a small bowl, combine basil, vinegar, garlic, 1/2 tsp salt and 1/2 tsp pepper.  Slowly whisk in the oil until it is incorporated.  Transfer 3 tbsp of the vinaigrette to another bowl and add the mozzarella, tossing to coat.  Set aside.  Reserve the remaining vinaigrette.  Season chicken with salt and pepper.  Grill the chicken until it is cooked through.  Right before you take the chicken off the grill, lay the tomatoes on the grill and cook for 2-3 minutes a side, or until soft and slightly charred.  Top the chicken with the mozzarella and close the grill to let it melt.  When nicely melted, add the tomatoes to the top of the chicken and remove from grill and serve.  Drizzle with vinaigrette.

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