Caprese Grill!

The other Friday was shaping up to be a wonderful day….Starbucks Skinny Vanilla Latte (SVL), mani/pedi, trip to Target and a Mediterranean grilled feast on the deck.  Well, as any NC native would know…the summer weather took a turn for the worse and the Mediterranean feast got put on hold due massive thunderstorm.  So, plan B, I cooked my go-to-pastadish (minus the meat).  It was still a nice food ending to the day but I was craving my mozzarella and fresh tomatoe.  I saw a dish off Pinterest that look simple, delicate yet filling – Caprese Grilled Chicken.  Luckily, the next night was perfection and immediately the grill was lit and fresh basil cut.  Here is how you enjoy this easy-breezy Caprese Chicken.  It’s so easy!!!

3 large chicken breasts

Crushed Garlic clove (2-3)

Dried Oregano or Italian Seasoning

EVOO

Fresh Basil

Fresh Mozzarella – sliced thick

Heirloom tomatoes – sliced, S&P

Balsamic Vinegar

Unsalted Butter

Red Wine

Dust chicken breasts with Oregano, S&P and place in a large bag with EVOO, crush garlic cloves and let sit for about 30 minutes.  Take out and grill. 

Once the chicken is almost cooked, layer a piece of sliced mozzarella, fresh basil and tomato on top and finish cooking.  (I place my tomatoes on the grill for a few minutes to get nice grill marks!) The cheese should be slightly gooey and then you are done! 

You should serve the chicken with a balsamic drizzle. Melt butter, aged balsamic vinegar and a splash of red wine in a sauce pan.  Infuse the flavors for a few minutes and drizzle atop the chicken.  Perfection. 

Enjoy with crisp white wine and crusty baguette.