Saturday, September 3, 2011

Grilled Chicken Caprese

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Hey guys! I know, long time no post. Work has been keeping me VERY busy, but I recently found a great recipe that I thought I'd share. In my quest for new and exciting recipes, I've stocked up on cooking magazines, and last night's dinner came from one I've never purchased before...Cook's Country. It's a small magazine, but there's some pretty good stuff in it, including this recipe. 

I love tomato, basil, and mozzarella, so plopping it all on some grilled chicken sounded right up my alley. Heath grilled the chicken, I did the rest. Very easy to put together, and I finally got to use my bottle of Italian olive oil that my dearest friend Miss Lindsay sent to me from Naples...SO good!

Ok well, it'll probably be awhile before I post again, but just thought I'd share this one!


'Grilled Chicken Caprese'

2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 garlic cloves, minced
Salt and pepper
3 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4 inch slices, halved, and patted dry
1 1/2 lb chicken cutlets, trimmed
2 tomatoes, cored and cut into 1/2 inch slices

Combine basil, vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Slowly whisk in oil until thoroughly incorporated. Transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette.

Pat chicken dry with paper towels and season with salt and pepper. Grill chicken and tomatoes over hot fire until chicken is well browned and tomatoes are lightly charred, about 2 minutes per side. Transfer chicken to platter. Top with tomato slices and drizzle with reserved vinaigrette. Cover with even layer of mozzarella and tent loosely with foil. Let rest for 5 to 10 minutes. Serve.

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