Some things simply are a natural fit, like this grilled chicken caprese. They come together seamlessly and work together brilliantly; the perfectly grilled chicken breast, the melted mozzella, the ripe juicy tomato, the fragrant basil…all finished off with a drizzle of extra virgin olive oil and sweet balsamic vinegar. The hot/cold combo makes this dish so much more than the some of its parts and a whole lot more interesting. Can’t you just taste it?
This dish doesn’t really need a recipe. If you’re a cook you can just look at it and know what to do but if you’re not…here’s how.
8 boneless chicken tenders (or 4 breasts cut in half)
8 slices of fresh mozzarella
8 slices of tomato
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Slivered basil for garnish
Salt and Pepper to taste
Toss the chicken breast with a bit of olive oil and season with salt and pepper and cook on a hot grill or grill pan until moist but cooked through (with no pink in the middle). The exact cooking time will depend on the thickness of the chicken. Keep in mind that the chicken will continue to cook even when removed from the grill.
One minute or so before removing the chicken, top with mozzarella, cover and remove when the mozzarella is melted.
Top with a slice of the tomato. Drizzle with olive oil and balsamic vinegar and top with slivered basil. Season with a bit more salt and pepper and serve.
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