Grilled Chicken Caprese
Ingredients
1 tbsp. red wine vinegar
3 tbsp. plus 2 tsp. olive oil
kosher salt
black pepper
1 small shallot, finely chopped
1 c. corn kernels (from 1 large ear, or frozen and thawed)
1 pt. mixed-color grape or cherry tomatoes, halved
4 6-oz. boneless, skinless, chicken breasts
2 lb. mixed-color medium and large tomatoes, sliced
1/4 c. small fresh basil leaves
Directions
1. Heat grill to medium-high. Clean the grill and
lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and
1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape
tomatoes and toss to combine; set aside.
2. Rub the chicken with the remaining 2 teaspoon
olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill
until just cooked through, 4 to 6 minutes per side.
3. Arrange the chicken, sliced tomatoes and
mozzarella on a platter. Spoon the corn mixture and any juices from the bowl
over the top, then sprinkle with the basil.
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