Name: Chicken Caprese
Ingredients: 6-8-ounce chicken breasts; 1 tablespoon olive oil, or more to coat; 3/4 - 1 teaspoon salt; 3/4 teaspoon pepper; 1 teaspoon granulated garlic powder; 1 tablespoon lemon zest; 1 tablespoon fresh thyme or sub oregano; 6 ounces fresh mozzarella ball, sliced into 1/3 -inch slices; 1 1/2 pints cherry or grape tomatoes, cut in half; 15 basil leaves, cut into ribbons; 1 clove of garlic, finely minced; 1 tablespoon olive oil; 2 teaspoons balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon pepper; Balsamic glaze (optional); Basil pesto (optional)

Instructions

6 steps

Preheat Grill to Med-high heat.

Pound chicken breasts into equal thickness, ¾ inch thick. Place in a big bowl, drizzle with olive oil to coat all sides, then sprinkle all sides with the salt, pepper and garlic powder, tossing to coat evenly. Toss in the lemon zest and thyme.

Grill the chicken, place it on the hot grill, cover, and check for good grill marks after 5-6 minutes. Once you have good grill marks, turn the chicken over, cover, and grill another 5-6 minutes. Turn over again, lower heat and cook until breasts are 160F at the thickest part. Place a slice of mozzarella cheese on top of each piece, cover the grill and cook until the cheese is melty, about 4 minutes, watching carefully.

5 min

Make the tomato salad, by placing all in a medium bowl and tossing well. To make the basil ribbons, stack them in the same direction, roll them up into a roll, then thinly slice.

Once the cheese perfectly melty- the chicken is ready to serve- and best served soon! Place the chicken on a platter, and spoon the tomato salad over the top.

Optional: garnish with a drizzle of balsamic glaze and tiny drizzle of pesto.

Progress

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