I love anything with basil, tomato, and mozzarella which means I swoon for caprese salad. So recently, when I was stuck with defrosted chicken breast and the kitchen was too hot for the oven, I went to my garden and harvested the ingredients for Grilled Chicken Caprese.
Grilled chicken alone is delicious. We use a charcoal grill and just the thought of the flavor makes my mouth water. But imagine what happens when you add a tasty balsamic marinade and fresh basil!
Chicken breast seems so large lately that I have made a habit of slicing them in half to keep our portion sizes closer to what is recommended by doctors. Then, to help them cook evenly, I pound them to an even thickness.
At least 30 minutes prior to grill time, you whisk together the balsamic dressing and drizzle over the chicken. Place one piece of basil on each chicken breast portion and then cover with plastic wrap before placing in the refrigerator.
Serve over pasta, with mashed potatoes, or paired with a crunchy bruschetta.
Each bite will fill your mouth with the fresh flavor of summer.
Weekend Potluck #182
The recipe with the most clicks was ~
Southern Fried Pork Chops by Spicy Southern Kitchen
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Dilly Cucumber Salad by Cooking with Carlee
Peanut Butter Cup Cupcakes by Crazy for Cookies and More
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