We had Deb and Al over for dinner on
Saturday night. I didn’t know what to
make, but as it got closer, inspiration just took off (well, thanks, of course,
to Pinterest). First, I started by
searching for a recipe that was healthy, with fresh ingredients. With our recent trip to Europe, and
especially to Italy, and it being summer, this seemed the right way to go. Immediately, recipes popped up saying caprese
and I was salivating. With our renewed
love of tomatoes, basil, garlic and mozzarella, I came across this and new it
was the perfect recipe! It looks so “gourmet”,
yet it is soooooooo simple! I made a
homemade pesto, used fresh mozzarella, the rain clouds cleared so I could grill
out, and we had a perfect meal. Catherine
helped me with the meal prep, and we served with corn on the cob, rice pilaf,
tomato garlic crustinis and sangria.
This is definitely a summer meal I want to make over and over!
- 6 boneless skinless chicken breasts
- 1 ½ cups zesty Italian salad dressing
- ¼ cup balsamic vinegar + a few tablespoons to drizzle later
- 6 Tbsp. pesto
- 2-3 ripe tomatoes, sliced
- 12 slices fresh mozzarella cheese
DIRECTIONS
- Put chicken breasts into a large ziploc bag, pour in the Italian dressing and balsamic vinegar, and seal the bag, give everything a squish together and marinate in the fridge for a few hours.
- Heat up grill to medium-high; grill the marinated chicken for about 6 minutes on each side (depending on the thickness of your chicken).
- When the chicken is cooked almost all the way through, add a tablespoon of pesto onto each breast, followed by 1-2 slices of tomatoes, and 2 slices of mozzarella.
- Reduce heat on the grill to low, close the lid and let them cook for another 4-5 minutes or until the cheese has melted a bit.
- Drizzle the top of cheesy chicken with balsamic and remove from the grill.
 |
| The chicken, hot off the grill, before adding the drizzle of balsamic |
Adapted
from First Home Love Life Blog
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