This ultra-simple chicken is topped with fragrant fresh basil, juicy tomato and melty
mozzarella, which echo the flavours of a Caprese salad. It’s a tasty treat on the barbecue.
HANDS-ON TIME
25 minutes
TOTAL TIME
40 minutes
MAKES
8 servings
INGREDIENTS
- 4 large boneless skinless chicken breasts (about 900 g total)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- ¾ tsp dried oregano
- ½ tsp each salt and pepper
- 8 thick slices tomato
- 8 slices mozzarella cheese (see tip, below)
- 8 fresh basil leaves
PREPARATION
- Place 1 chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally to make 2 thin cutlets. Repeat with remaining chicken. If chicken is uneven, sandwich between plastic wrap; using meat mallet or heavy-bottomed saucepan, pound to even thickness.
- In bowl, whisk together oil, garlic, lemon juice, oregano, salt and pepper; remove one-quarter and set aside. Add chicken to remaining oil mixture, turning to coat; let stand for 10 minutes.
- Discarding marinade, place chicken and tomato on greased grill over medium-high heat; close lid and grill for 4 minutes. Turn chicken and tomato. Top chicken with mozzarella; cook until chicken is no longer pink inside and tomato is softened and slightly charred, about 2 minutes.
- To serve, top chicken with tomato; drizzle with reserved oil mixture. Top each with basil leaf.
NUTRITIONAL INFORMATION, PER SERVING: about 221 cal, 31 g pro, 10 g total fat (4 g
sat. fat), 2 g carb, trace fibre, 86 mg chol, 220 mg sodium, 402 mg potassium. % RDI:
12% calcium, 4% iron, 7% vit A, 7% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
While moist fresh mozzarella is great for salads,
this recipe is best made with yellower pizza-style
mozzarella. It has a drier texture than fresh and
will melt well over the chicken.
