Caprese Style Grilled Chicken Breasts Recipes

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CAPRESE GRILLED CHICKEN

Looking for a faster, lighter version of Chicken Parmesan? This recipe comes together super quickly and skips the breadcrumb coating and pan frying, making it a faster and healthier option.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Caprese Grilled Chicken image

Steps:

  • Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
  • Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
  • Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

4 skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons extra-virgin olive oil, plus more for the grill
1 teaspoon dried oregano, plus more for topping
Kosher salt and freshly ground pepper
1/2 cup pizza sauce
8 ounces fresh mozzarella, thinly sliced
1 large tomato, thinly sliced
Small fresh basil leaves, for topping
Red pepper flakes, for topping (optional)

CAPRESE-STYLE GRILLED CHICKEN BREASTS

Make and share this Caprese-Style Grilled Chicken Breasts recipe from Food.com.

Provided by agileangus

Categories     Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12



Caprese-Style Grilled Chicken Breasts image

Steps:

  • Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon salt, 1/8 teaspoon pepper. Whisk in olive oil.
  • Combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.
  • Brush chicken with remaining dressing and season with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Grill over medium-high heat for 5-6 minutes each side. Scatter cheese over top during last minute of cooking.
  • Toss coked pasta with tomato salad. Serve with chicken.

2 tablespoons red wine vinegar
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 teaspoon chopped of fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 tomatoes, seeds removed cut into bite sized pieces (about 1 pound)
1/4 cup fresh basil, torn into pieces
4 boneless skinless chicken breasts
3 ounces shredded mozzarella cheese
3 ounces angel hair pasta, cooked

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