Saturday, September 25, 2010

Chicken Caprese

2 6- to 8-ounce chicken cutlets, pounded thin
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1/4 cup balsamic vinegar (eyeball it)
1 vine-ripened tomato, cut into thick slices
1 ball fresh mozzarella, cut into thick slices
24 leaves fresh basil, chopped
Salt and pepper

1. Pre-heat an outdoor or indoor grill to medium-high heat
2. Season the chicken cutlets with salt and pepper. Drizzle with EVOO and balsamic, and place on grill. Cook for 2-3 minutes each side. There shouldn’t be any pink in center of breast. Take off the grill and place on 2 separate dinner plates.
3. Top with tomato and mozzarella slices, and garnish with basil, a drizzle of EVOO and salt and pepper.

*Recipe yields 2 servings

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