Friday, September 21, 2012

Grilled Chicken Caprese

I love fresh mozzarella.  There is just something about a giant round of beautiful cheese that I cannot resist.  Unfortunately, it is an expensive choice of cheese, so I use it only for special recipes or when it is on sale.  This chicken, combined with the thick, gooey fresh mozzarella and fresh basil made a weeknight meal seem so much more elegant than the effort it really took to make it!

4 TBSP fresh chopped basil
2 TBSP red wine vinegar
2 garlic cloves, minced
salt and pepper to taste
4 TBSP olive oil
6 oz fresh mozzarella cheese, cut into 1/4" slices (1 slice per chicken breast)
4-6 thinly sliced chicken breasts (use 2-3 thick chicken breasts and cut them in half horizontally)
2 large tomatoes, sliced into 1/2" thick slices

Combine the basil, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper in a bowl.
Whisk in the oil to make a vinaigrette.
Put 2 TBSP of the mixture to another bowl and coat the mozzarella cheese slices with the vinaigrette in the bowl and let them sit.
Set aside the remaining oil mixture.
Season both sides of the chicken breasts with salt and pepper.
Grill the chicken and tomato slices.  The chicken should be cooked through and the tomatoes should have nice grill marks on both sides.
Place the cooked chicken on a plate and cover each one with a tomato slice, piece of mozzarella, and then drizzle with the remaining vinaigrette.
Tent the plate with a large piece of foil and let it sit for about 10 minutes.
Serve and enjoy!

*This recipe is from

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