Grilled Caprese Chicken

Kevin Rasberry
Executive Chef/Culinary Director
The Grove at Trelago

Ingredients

Italian Blend Marinade:

• 2 c extra-virgin olive oil
• 2 c SupHerb Farms^® Italian Herb Blend

Caprese Chicken:

• 24 boneless skinless chicken breasts, pounded to less than 1-inch thickness and seasoned well with salt and pepper
• 24 slices fresh mozzarella
• 4 c SupHerb Farms^® Creamy Basil Sauce

Balsamic-Tomato Topping:

• 4 c grape tomatoes, halved
• ½ c balsamic vinegar
• ½ cup extra-virgin olive oil
• 1 oz fresh basil leaves, thinly sliced
• Salt and pepper, to taste

Directions

Italian Blend Marinade:

1. In a small bowl, mix together 2 cups extra-virgin olive oil with 2 cups SupHerb Farms® Italian Blend.

Caprese Chicken:

2. Add 24 pounded, seasoned chicken breasts to a separate bowl, and pour the Italian Blend marinade on top of chicken. Marinate in the refrigerator for 2 hours or overnight.
3. Grill chicken over medium-high heat for about 6-8 minutes on each side, or until internal temperature reaches 165°F.
4. Top each piece of chicken with 2 Tbsp SupHerb Farms® Creamy Basil Sauce, then top each piece of chicken with a slice of mozzarella cheese and cook another minute—or until melted.

Balsamic-Tomato Topping:

5. In a small bowl, gently toss 4 c halved grape tomatoes, ½ cup balsamic vinegar, ½ cup olive oil, and 1 oz sliced basil leaves until combined.
6. Season with salt and pepper to taste.

For Service:

1. Garnish the grilled chicken breasts à la minute with the balsamic-tomato topping before serving.

Project Management: Summit F&B
Photography: otysonphoto.com // Food Styling: Peg Blackley