Grilled Chicken Caprese
Equipment
- 1 Mixing Bowl
- 1 Serving Platter
Ingredients
- Canola oil for grill grates
- 1 Tbsp Red wine vinegar
- 3 Tbsp Plus 2 tsp olive oil, divided
- Kosher salt and pepper
- Small fresh basil leaves
- 1 small Shallot, finely chopped
- 1 cup Corn kernel, from 1 large ear or frozen and thawed
- 470 g Mixed-colour grape or cherry tomatoes, halved
- 170 6 Boneless, skinless chicken breasts
- ¼ cup Fresh mozzarella, sliced
Instructions
- Heat grill to medium-high. Clean grill and lightly oil with canola oil. In bowl, whisk together vinegar, 3 Tbsp olive oil and 1/3 TSP each salt and pepper; stir in shallot. Add corn grape tomatoes and toss to combine; set aside.
- Rub chicken with remaining 2 tsp oil, season with 1/2 tsp salt and 1/4 TSP pepper and grill until cooked through, 4 to 6 mins. per side.
- Arrange chicken, sliced tomatoes and mozzarella on platter. Spoon corn mixture and any juice from bowl over top, then sprinkle with basil.
Notes
Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS