After all my whining and complaining about not being able to grill this year, my parents ended up bringing us an old barbecue when they came to visit. They really shouldn’t have. Now how will I ever learn that complaining doesn’t get you anywhere? That would never have worked when I was younger. But maybe I have a little more pull now? Hmm… ;)
But really, guys. I am so excited! (And, thankful!) We’ve been grilling up a storm ever since. And it came in so handy on the scorcher of a week we had last week, especially when the power went out and we used the grill to cook our entire meal. It’s amazing what you can all cook in foil packets.
This grilled caprese chicken was one of my favourite summer meals last year. I’m sorry I didn’t share it with you sooner. I was too busy eating it. Grilled chicken gets topped with charred summer tomatoes, drizzled with a basil vinaigrette, then topped with marinated fresh mozzarella and set aside until the mozzarella is melted and gooey. It tastes so fresh and summery and yet is so comforting at the same time. It’s also super quick to make so you can end your work day in true summer fashion – with a relaxed grilled dinner on the patio. Cheers!
- 4 tablespoons chopped fresh basil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons olive oil
- 6 ounces fresh mozzarella, cut into 1/4 inch slices and patted dry
- 4 small or 2 large chicken breasts, flattened to an even thickness or sliced in half lengthwise
- salt and pepper, to taste
- 2 large tomatoes cut into 1/2 inch slices
- Mix together basil, vinegar, garlic, salt, and pepper. Slowly drizzle in oil, whisking as you go, until fully combined. Remove 3 tablespoons vinaigrette to a medium sized bowl, toss with mozzarella. Set aside to marinate while you prepare the rest of the meal.
- Season chicken with salt and pepper. Cook on a hot grill, along with tomatoes, until chicken is cooked through and tomatoes are lightly charred on both sides. Transfer chicken to a platter, top with tomatoes, drizzle with remaining vinaigrette and top with marinated mozzarella. Cover with foil and set aside for 10 minutes, or until mozzarella is melted. If the cheese isn’t melting to your liking you can place this in a slightly warm oven to help the process along.
Adapted from Mel’s Kitchen Cafe, originally from Cook’s Country, Aug/Sept 2011.