caprese grilled chicken with basil oil

 SO tasty!

Grilled Caprese Chicken!

• 1 cup packed fresh basil leaves, plus more for garnish

• 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

• 1 small garlic clove, chopped

• 3 3/4 teaspoons kosher salt, divided

• 1/2 cup white balsamic vinegar (see Note)

• 1 1/2 tablespoons granulated sugar

• 1 1/2 tablespoons coriander seeds, divided

• 8 ounces yellow grape tomatoes, halved lengthwise (about 1 1/2 cups)

• 4 (7-ounce) boneless, skinless chicken breast halves

• 1 teaspoon chopped fresh thyme, plus fresh thyme leaves for garnish

• 1/2 teaspoon crushed red pepper

• 3/4 teaspoon black pepper, divided

• 1 pound cherry tomatoes on the vine

• 8 ounces buffalo mozzarella cheese, torn

• Flaky sea salt, to taste

Directions

1. Process basil, 1/2 cup olive oil, and garlic in a food processor until basil is finely chopped, about 1 minute. Transfer mixture to a small bowl, and stir in 1/4 teaspoon kosher salt. Set basil oil aside until ready to use.

2. Stir together vinegar, sugar, 1/2 tablespoon coriander seeds, and 1/2 teaspoon kosher salt in a saucepan. Bring to a boil over medium-high, whisking to dissolve sugar. Stir in yellow grape tomatoes, and remove from heat. Let cool to room temperature, about 20 minutes. Strain and discard liquid. Set pickled tomatoes aside.
   

3. While tomatoes marinate, preheat grill to high (450°F to 500°F). Place remaining 1 tablespoon coriander seeds in a mortar, and pound and grind using pestle until coarsely ground. (Alternatively, crush coriander seeds using back of a heavy skillet.) Set aside. Drizzle chicken evenly with 1 tablespoon olive oil; sprinkle evenly with chopped thyme, crushed red pepper, 1/2 teaspoon black pepper, 1 1/2 teaspoons kosher salt, and reserved crushed coriander. Grill chicken on oiled grates until lightly charred on bottoms, 6 to 8 minutes. Flip chicken; grill until an instant-read thermometer inserted in thickest portion of each half registers 155°F, 5 to 7 minutes. Transfer to a platter, and let rest 5 minutes. (Temperature will continue to rise to 165°F.) Loosely cover chicken with aluminum foil to keep warm.
   

4. Drizzle cherry tomatoes on the vine with remaining 1 tablespoon olive oil; sprinkle evenly with remaining 1 1/2 teaspoons kosher salt and remaining 1/4 teaspoon black pepper. Grill tomatoes on oiled grates until they just start to wrinkle but have not yet burst, about 5 minutes. Transfer tomatoes to platter with chicken. Top with mozzarella and reserved pickled tomatoes. Spoon some of the basil oil over salad, and sprinkle with flaky salt to taste. Garnish with additional basil and thyme leaves. Serve alongside remaining basil oil

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Belmont, MI 49306 

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Avocado Caprese Chicken

Another new one to try..... http://www.cookingclassy.com/avocado-caprese-skillet-chicken/

Avocado Caprese Skillet Chicken

Yield: 4 servings

Ingredients

• 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella, cut into 8 slices
• 4 avocado slices (from a firm but ripe large avocado)
• 2 medium vine ripened tomatoes, sliced
• 3 Tbsp balsamic glaze (I used Bertolli)
• 1/3 cup chopped basil ribbons

Directions

• In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
• Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
• Recipe source: Cooking Classy