Grilled Chicken Caprese
- 15m Prep Time
- 10m Cook Time
- 30m Ready In
Grilled chicken cutlets topped with fresh tomatoes, mozzarella, and a basil vinaigrette. A light and flavorful summer dish.
Ingredients
- 29.6 ml fresh basil chopped
- 14.8 ml red wine vinegar
- 2 clove garlic minced
- salt and pepper
- 44.4 ml olive oil
- 170 g mozzarella cheese, whole milk cut into ¼-inch slices, halved, and patted dry
- 680 g chicken cutlets trimmed
- 2 tomatoes cored and cut into ½-inch slices
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 348 mg
- Iron: 1.7 mg
- Magnesium: 35.8 mg
- Phosphorus: 275 mg
- Potassium: 487 mg
- Zinc: 2.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml red wine vinegar
- salt and pepper
- 44.4 ml olive oil
Prepare
- Chop 29.6 ml fresh basil
- Mince 2 clove garlic
- 170 g mozzarella cheese, whole milk, cut into ¼-inch slices, halved, and patted dry
- Trim 680 g chicken cutlets
- 2 tomatoes, cored and cut into ½-inch slices
Let's Cook
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Step 1.
In a medium bowl, combine the basil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in the oil until the vinaigrette is thoroughly incorporated and emulsified.
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Step 2.
Transfer 2 tablespoons of the vinaigrette to a separate bowl and toss with the mozzarella until evenly coated. Set aside the remaining vinaigrette for later use.
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Step 3.
Pat the chicken dry with paper towels and season both sides with salt and pepper.
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Step 4.
Preheat a grill to high heat. Grill the chicken and tomatoes over the hot fire until the chicken is well browned and cooked through, and the tomatoes are lightly charred, about 2 minutes per side.
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Step 5.
Transfer the grilled chicken to a platter. Top with the tomato slices and drizzle with the reserved vinaigrette.
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Step 6.
Cover the chicken with an even layer of the mozzarella, then tent loosely with foil. Let rest for 5 to 10 minutes before serving.