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Caprese Chicken
Summer-time stuffed grilled chicken, great with roasted veggies on the side
Ingredients
- 1 Lemon juiced and zest
- 2 cloves Garlic chopped
- 1/4 C. Olive oil
- Salt to taste
- Pepper to taste
- 4 Chicken breasts boneless, skinless; butterflied (sliced horizontally, starting at thick side till 1/2 inch from end. Open like a book)
- 1 Lg. Roma tomato
- 8 Basil leaves
- 8 Mozzarella cheese thin slices
Instructions
- In a bowl whisk together lemon juice, zest, garlic and olive oil; season with salt and pepper.Add butterflied chicken breasts and turn to coat both sides. Let marinate for 30 minutes in the refrigerator.Meanwhile, slice the tomato into 1/4" thick slices, then crosswise into half moons. Remove chicken after the 30 minutes. Lay 2 slices tomato inside each butterflied breast, then top with 1-2 basil leaves. Season with salt and pepper (or Grill mates steak seasoning). Fold chicken closed and use 3 toothpicks to secure edges; season outside with salt & pepper.Preheat grill to medium-high. Grill chicken until browned about 12 minutes per side. Top each chicken breast with 2 slices mozzarella; close grill and cook till cheese melts.Serve warm; refrigerate leftovers.
Nutrition
Serving: 1ozCalories: 490kcalCarbohydrates: 4gProtein: 48gFat: 30gSaturated Fat: 10gCholesterol: 160mgSodium: 640mgFiber: 1gSugar: 2g
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