Grilled Chicken Caprese
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons chopped fresh basil 1 tablespoon red wine vinegar 2 garlic cloves, mincedSalt and pepper 3 tablespoons olive oil 6 ounces fresh mozzarella cheese, cut into ¼-inch slices, halved, and patted dry1 ½ pounds chicken cutlets, trimmed2 tomatoes, cored and cut into ½-inch slices
Before You Begin
Purchase ripe but still firm tomatoes so they will hold their shape when grilled.
Instructions
- Combine basil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated. Transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette.
- Pat chicken dry with paper towels and season with salt and pepper. Grill chicken and tomatoes over hot fire until chicken is well browned and tomatoes are lightly charred, about 2 minutes per side. Transfer chicken to platter. Top with tomato slices and drizzle with reserved vinaigrette. Cover with even layer of mozzarella and tent loosely with foil. Let rest for 5 to 10 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 garlic cloves, minced
Salt and pepper
3 tablespoons olive oil
6 ounces fresh mozzarella cheese, cut into ¼-inch slices, halved, and patted dry
1 ½ pounds chicken cutlets, trimmed
2 tomatoes, cored and cut into ½-inch slices
Ingredients
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 garlic cloves, minced
Salt and pepper
3 tablespoons olive oil
6 ounces fresh mozzarella cheese, cut into ¼-inch slices, halved, and patted dry
1 ½ pounds chicken cutlets, trimmed
2 tomatoes, cored and cut into ½-inch slices
Ingredients
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 garlic cloves, minced
Salt and pepper
3 tablespoons olive oil
6 ounces fresh mozzarella cheese, cut into ¼-inch slices, halved, and patted dry
1 ½ pounds chicken cutlets, trimmed
2 tomatoes, cored and cut into ½-inch slices
Why This Recipe Works
We took the classic pairing of mozzarella and tomato outside by grilling tomato slices and topping them off with mozzarella dressed with a fresh basil vinaigrette. Grilled chicken cutlets added heft to the duo.
Before You Begin
Purchase ripe but still firm tomatoes so they will hold their shape when grilled.
Instructions
- Combine basil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated. Transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette.
- Pat chicken dry with paper towels and season with salt and pepper. Grill chicken and tomatoes over hot fire until chicken is well browned and tomatoes are lightly charred, about 2 minutes per side. Transfer chicken to platter. Top with tomato slices and drizzle with reserved vinaigrette. Cover with even layer of mozzarella and tent loosely with foil. Let rest for 5 to 10 minutes. Serve.
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