Grilled Chicken Caprese

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 30 minutes

Ingrediënten

1 ½ pounds boneless skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon kosher salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

2 large ripe tomatoes (sliced 1/2-inch thick, use any type of tomato you enjoy, grilled if desired)

8 ounces fresh mozzarella

½ cup fresh basil leaves (sliced into ribbons, chiffonade, or as desired)

2 tablespoons balsamic glaze (store-bought or homemade)

Olive oil (optional for a final drizzle)

Flaky sea salt (optional for serving)

Freshly ground black pepper (optional for serving)

Instructies

Preheat outdoor grill to medium heat or set stove to high heat and preheat indoor grill pan.

Chicken: Pat the chicken dry with paper towels, evenly drizzle with olive oil as desired, and evenly sprinkle the Italian seasoning, garlic powder, salt, and pepper over the chicken on both sides. Use more seasonings, salt, or pepper than called for, if desired.

Chicken Tips - I like to use thin-sliced chicken breasts, sometimes sold as chicken cutlets, for this recipe for quicker cooking. You can use regular thickness chicken breasts, although I would pound them to uniform thickness, if you prefer noting they'll take longer to cook through. Boneless chicken thighs are also an option.

Grilling: Place the chicken on either your outdoor grill or indoor grill pan and cook for about 3 minutes per side, or as needed, until the chicken is nearly done.Grilling Tips - If you're using an outdoor grill, make sure to keep control of the heat output because thin-sliced chicken breasts will cook very quickly on an outdoor grill and you don't want to accidentally overcook them so that they get dried out.

Cheese: In the final 1 minute of cooking, place the cheese slices over each piece of chicken. If you're using an outdoor grill, it's very easy to close the lid to encourage the cheese to melt. If you're using an indoor grill pan, you may want to tint it with a sheet of foil. Tip - Make sure to break or cut the cheese so it's approximately the same shape as the chicken so it doesn't stick to the grates and burn.

Tomatoes: If you want to grill your tomatoes, do it now while the cheese is melting.

I lightly drizzle the tomatoes with a bit of olive oil so they don't stick to the grill, add a pinch of salt and pepper to them, and then grill them for about 60-90 seconds per side, or as desired. You're not really cooking them through, rather just softening them and adding flavor.

Combining: Top the melted cheesy layer on each piece of chicken with the tomatoes and evenly sprinkle with basil ribbons.

As desired, evenly drizzle with balsamic glaze.

Serving: Optionally for serving, drizzle with olive oil, and add flakey sea salt or pepper, as desired, and serve warm and fresh.

Voedingswaarde

• Calorieën: 455 kcal
• Totale vet: 24 g
• Verzadigd vet: 9 g
• Onverzadigd vet: 12 g
• Transvet: 0.02 g
• Cholesterol: 154 mg
• Natrium: 1138 mg
• Totale koolhydraten: 8 g
• Voedingsvezels: 1 g
• Totale suikers: 4 g
• Eiwit: 50 g