Tuesday, April 8, 2014

Day Fifty-Eight - Caprese Chicken (4.1.14)

  • 6 Tbsp balsamic vinegar
  • 6 (6 oz) boneless skinless chicken breast halves, rested at room temperature 15 minutes
  • 2 Tbsp olive oil, plus more for brushing grill
  • 1 clove garlic, finely minced
  • salt and freshly ground black pepepr
  • 8 oz fresh mozzarella, sliced into 6 slices
  • 2 large Roma tomatoes, sliced
  • 1/4 cup basil, chopped

  1. Heat balsamic vinegar in a small saucepan over medium heat. Bring vinegar just to a boil then reduce heat slightly and allow to simmer, stirring occasionally, until vinegar has reduced by half, about 10 minutes. Remove from heat and set aside.
  2. Brush grill grates lightly with oil and pre-heat grill to medium-high heat. In a small bowl, stir together olive oil and garlic. Brush each side of each chicken breast lightly with olive oil mixture and season each side with salt and pepper. Transfer chicken to preheated grill, cover with lid and cook chicken 5 minutes, then rotate and cook opposite side until chicken is cooked through and registers 165 degrees on an instant read thermometer (about 5 minutes longer, time will vary though based on the thickness of the chicken breasts). Top each chicken breast with one slice of fresh mozzarella and 1 or 2 Roma tomato slices. Transfer to a platter and cover with foil, allow to rest 5 - 10 minutes. Remove foil and sprinkle tops with fresh basil and drizzle with balsamic reduction, serve immediately.
Katie: Oh man, this entree was fabulous! I haven't had bruschetta turned into a full meal before, but expected it to be great, and it didn't disappoint. This was the first dish that used fresh herbs from our garden and the basil was delicious. It was nice to have fresh mozzeralla too!

Potter: If you're looking for an easy dish that tastes amazing and tells the person you're with, "Yeah, I can cook gourmet 5-star meals. No big deal." Look no further. This dish tasted amazing and if you like bruschetta you love it. Very quick and easy to make and your friends will be wondering why you don't have a show on food network. As a warning the vinegar will smell terrible while you're making the reduction, just make sure you reduce it enough (you want it to taste sweet more than vinegar-y).