Wednesday, June 29, 2011

Garlic Basil Grilled Chicken with Caprese Salad

The other night we (and by we, I mean my husband, who is much calmer in the kitchen) made the Garlic Basil Grilled Chicken with Caprese Salad recipe from this month's Sunset magazine. Trust me, this recipe is a keeper. It was so easy, fresh and contains many ingredients you may have on hand or in your garden. Note to self: buy a basil plant!

Here's how we adjusted the recipe slightly for two. Click here for the original recipe.

  • 1 cup fresh basil leaves
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 small boneless chicken breast halves 
Mince basil and garlic and mix with other ingredients in small bowl. Coat chicken breasts. Grill chicken until cooked through on outside grill or, in our case as we are apartment dwellers, the George Forman. :)

 It's not often that raw chicken looks so good I want to photograph it!

Caprese Salad
  • A few handfuls of heirloom and grape tomatoes
  • 6 slices slices of fresh, hand stretched mozzarella
  • 1 cup roughly chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  •  A few dashes of fig balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
Halve grape tomatoes and slice larger tomatoes into bite size pieces. Mix tomatoes and other ingredients, except for cheese and let stand. Serve over mozzarella slices.

The perfect addition to the meal, a local olive bread dipped in olive oil and fig balsamic vinegar.

The finished product! Such a refreshing flavor and a great change for a summer meal.