Grilled Chicken Caprese

Yield: 2-4 servings

The perfect spring and summer outdoor entrée!

Time: 20 minutes prep; 10 minutes cooking

Ingredients:

For the chicken

• 2 (8 ounce) boneless skinless chicken breasts

• 1 tablespoon balsamic vinegar, such as Guerzoni

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1 garlic clove, well smashed and peeled

• 1/4 teaspoon red pepper flakes

• 2 tablespoon olive oil, plus 1 teaspoon for grilling

For the salad

• 1 1/2 cups cherry or grape tomatoes, halved or quartered if large

• 1 cup mozzarella ciliegine, quartered

• 1/3 cup roughly chopped basil

• 1/2 teaspoon kosher salt

• 2 tablespoons good extra virgin olive oil

• A drizzle balsamic vinegar, to finish, such as Guerzoni

Instructions:

1. For the chicken, using a sharp knife, carefully cut the chicken breasts in half horizontally as if you are opening each one up like a book. You should have a total of 4 thin filets when done. Place the fillets in a resealable plastic bag. To the bag add the balsamic, oregano, salt, garlic, red pepper flakes and olive oil. Seal the bag, removing as much air as possible and massage all the ingredients together making sure each filet is coated in the marinade. Marinate the chicken in the refrigerator for 4 to 6 hours.

2. For the salad, in a medium bowl combine the tomatoes, mozzarella, basil, salt and olive oil. Set aside to marinate for 10 minutes.

3. Preheat a grill pan to medium high heat.

4. Remove the chicken breasts from the bag and dry lightly on paper towels. Drizzle with the remaining teaspoon of olive oil. Place the fillets on the hot grill and grill until deep grill marks have formed on the first side, 4 to 5 minutes. Flip the chicken and grill until browned on the second side and cooked through, about 3 minutes longer. Place two filets on each plate and divide the salad on top. Drizzle with the balsamic vinegar to finish.

Source: Giadzy

#glutenfree #hearthealthy #healthyeating