Tuesday, April 16, 2013

Caprese Chicken


Once the warm weather hits, I love to start cooking light and simple and fresh. This is the perfect recipe for that and very quick too! I am a huge caprese salad fan, so why not kick it up a notch? A very popular in my house, even my picky five year old will eat this! Let me know what you think!


Chicken:
1 - 8 oz container of plain yogurt
3 - TBSP balsamic Vinegar
1 package chicken tenders OR 8 thin boneless, skinless chicken-breast halves

Tomato-Mozzarella Topping 
1 - TBSP olive oil
1 large sweet onion, cut into small strips
1/4 cup balsamic vinegar
2 - TBSP water
3-4 large roma tomatoes, chopped
salt & pepper to taste
8 oz fresh mozzarella cheese, but into small cubes
1 cup fresh basil leaves, chopped

For the chicken:
Mix together the yogurt and balsamic vinegar until well blended. In a zip-loc bag, add the chicken, then pour yogurt mixture over the chicken. Seal the bag and shake it around so all the chicken is cover. Let this marinate in the refrigerator for 20-30 minutes (or even overnight if you plan ahead).  
***Get your charcoal or gas grill ready and warmed up.***

Remove chicken from the bag and discard marinade and bag. Grill the chicken 6-8 minutes on each side, depending on thickness of the chicken. 

Once the chicken is cooked, add the topping and serve immediately! 

For the topping:
In a large skillet, heat the oil over medium heat, then add the onions. Saute onions for 5-6 minutes or until slightly softened.  Mix the balsamic vinegar and water together, then pour over the onions. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes or until liquid is reduced and onion is tender. Turn the heat up to medium-high. Add tomatoes, salt, and pepper, and cook for 2-3 minutes. Remove skillet from the heat and let cool for 5 minutes, then stir in the mozzarella and basil.






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