Wednesday, September 26, 2007

Grilled Caprese Chicken

A great Indian summer supper. It could be very light too, if I didn't insist on topping it with a giant slab of fresh mozz. Oh well, it's almost sweater season, right? The first few steps are basically how we make any grilled chicken. I'm no Alton Brown, but my theory is that an even thickness and a marinade with a bit of oil and a bit of acid are crucial to moist, non-rubbery grilled chicken. It was complimented by grilled zucchini and onions. By the way, do you have a grill basket? You should really get one.

Grilled Caprese Chicken
Serves 2

  • 2 chicken breast halves, pounded between plastic wrap to an even thickness
  • juice of half a lemon
  • good olive oil
  • 1/3 packet Good Seasons Italian Dressing mix (dry)
  • 1 vine ripe medium tomato, seeded and diced
  • 1/2 c. artichoke hearts (optional)
  • about 6 fresh basil leaves, chiffonaded
  • 1 clove garlic, minced
  • salt and pepper
  • splash of balsamic vinegar
  • 2 slices mozzarella
  • Throw breasts in bowl or ziploc bag. Add lemon juice, italian dressing mix and a glug or two of olive oil. Mix to evenly coat chicken. Preheat grill.
  • In a small bowl, combine tomato, artichoke hearts, basil, garlic, a splash of balsamic vinegar and a splash of olive oil, a bit of salt and pepper. Set aside.
  • Turn grill down to medium high. Throw breasts on and cook, about 6 minutes on each side. If you have a hard time judging when chicken is done, please for the love of God, get a meat thermometer. I can't think of any sauce, condiment or magic potion that can cover up the sin of overcooked chicken breast.
  • When the breasts are just about done, top each with a slice of mozzarella and allow the cheese to melt for a few moments.
  • Remove chicken from grill and let rest for a minute or two (also important for juicy meat). Top with a few heaping spoonfuls of tomato mixture. Enjoy the last taste of summer!

1 comment:

Leslie said...

This looks great, Erin! I'll have to try it out.