Thursday, July 31, 2014

Grilled Caprese Chicken with Basil Vinaigrette

I know I took a picture of this before diving into it, but can't find it anywhere! I HATE it when that happens. This is SO very good, though(even with out the picture) so PLEASE give it a try. We will make it again, and I will add the picture then.


Grilled Caprese Chicken with Basil Vinaigrette
 Serves 4

1-1/2 cups balsamic vinegar
4 small chicken breasts, pounded to an even thickness
salt and pepper
1 pint cherry tomatoes, halved
8oz mozzarella pearls

For the Fresh Basil Vinaigrette/Marinade:

1/2 cup fresh basil, lightly packed
2 Tablespoons apple cider vinegar
1 Tablespoon honey
1 large clove garlic (or 2 small cloves)
lots of salt and pepper
1/2 cup extra virgin olive oil

Pour vinegar into a saucepan then bring to a boil. Reduce heat to medium then simmer until the consistency is slightly thinner than maple syrup (you should be able to see the bottom of the pan for a moment when scraping a spatula across the bottom,) 15-20 minutes. Set aside to cool slightly.
This took much longer for me--1/2 hour to 45 minutes.

For the Fresh Basil Vinaigrette/Marinade: add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop the basil and garlic. Turn processor on then slowly stream in oil.

Season chicken breasts on both sides with salt and pepper then add to a Ziplock back with half the vinaigrette/marinade. Marinate for 15 minutes or up to a 4 hours in the refrigerator. Meanwhile, combine cherry tomatoes and mozzarella pearls with the remaining vinaigrette in a large bowl.

Preheat grill over medium-high heat then grill chicken for 3-4 minutes a side. Plate then top with cherry tomato and mozzarella topping and reduced balsamic vinegar.

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