Chicken Avocado Caprese
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 Tbsp The Olive Tap’s Fusion Crushed Basil Olive Oil
- 1/3 cup The Olive Tap’s Aceto Balsamico di Modena 4 Leaf Quality
- 3 cloves of garlic, finely minced
- ½ tsp salt
- ½ tsp. fresh ground black pepper
- 1 medium ripe avocado, seed and skin removed and sliced thin
- 3 or 4 fresh Roma tomatoes, halved and brushed lightly with Basil Olive Oil
- 8 slices of fresh Mozzarella, drained and dried off.
- ½ cup loosely packed Basil leaves, sliced into thin strips
- 3 Tbsp The Olive Tap’s Italian Herbs Balsamic Vinegar, or additional Aceto Balsamico di Modena, 4 Leaf (or Aceto Riserva) for drizzling
Directions:
In a large bowl, add olive oil, balsamic vinegar, garlic, salt and pepper and whisk to combine.
Add chicken to the bowl, cover and allow to marinate in the refrigerator ½ hour up to 2 hours (not longer.).
Heat your grill to a medium high temperature, approximately 375 degrees. Grill chicken for 4-6 minutes per side until internal temperature reaches approximately 155 degrees. On the same grill, cook the halved tomatoes until they are just beginning to brown and the skin slides off easily. Remove both from heat to a baking pan. Keep grill hot.
Take the tomatoes off the pan, allow them to cool then slice them about into ¼ to ½ inch thick, pieces. Set aside.
With chicken on baking pan, place several slices of avocado on each chicken breast then cover with 2 slices of mozzarella. Put the pan back in the grill, close the lid, and heat until the mozzarella just starts to melt. Remove the pan from the grill.
Top the chicken with tomato slices, then strips of fresh Basil, then drizzle with Italian Herbs Balsamic Vinegar (or more Aceto Balsamico di Modena 4 Leaf Quality, or Aceto Riserva). Serve immediately.
Recipe adaptation by Rick
Featured Products:
Italian Herbs Balsamic Vinegar
Basil Olive Oil - Fusion Crushed!
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Chicken Avocado Caprese