In my last post (Fiesta Corn Dip) I talked about the amazing Pinterest Party that my Mom and I hosted earlier in June. The recipes that ladies brought that day for everyone to enjoy were truly amazing. One of the receipes my Mom and I were these Grilled Chicken Caprese Baguettes.
Caprese simply means a “salad” that is made with fresh mozzarella cheese, tomatoes and fresh basil. There are a million different versions of the caprese salad and these Grilled Chicken Caprese Baguettes have our personal twist on them.
I know we haven’t talked much about my extreme distaste to tomatoes. Although they often look beautiful in salads, on burgers, and in caprese salads I cannot stand to eat raw tomatoes. The taste and texture is something I have never learned to love. So, when I ate my Grilled Chicken Caprese Baguettes I removed the tomatoes; however, those who love tomatoes gave them nothing but rave reviews!
This recipe is incredibly easy to make and will work great as an appetizer for your next dinner party. I choose to serve the baquettes with the balsamic reduction on the side — and you can do the same or lightly drizzle the reduction over the top of them right before serving.
Grill Chicken Caprese Baguettes
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Serving Size = 12
6 tablespoons Balsamic Vinegar
6 Boneless Skinless Chicken Breast, cut in half (rested at room temperature for 15 minutes)
2 tablespoons Olive Oil, plus more for the grill
1 Garlic Clove, minced finely
Salt and Black Pepper
8 ounces Fresh Mozzarella, sliced into 12 pieces
2 large Roma Tomatoes, sliced into 12 pieces
1/4 cup Basil
Fresh French Baguette, sliced into 12 1/2″ think slices
In a small saucepan over medium heat, bring the balsamic vinegar to a boil. Reduce the heat to medium-low and allow the mixture to simmer, stirring occasionally, until the vinegar has reduced itself by half (about 10 minutes). Remove the saucepan from the heat and set it aside.
Pre-heat the grill (or grill pan) to medium-high heat and lightly brush the grill grates with olive oil to prevent the chicken from sticking.
In a small bowl stir together the olive oil and the minced garlic.
Transfer the chicken to the pre-heated grill, close the grill or cover with a lid and cook the chicken for 5 minutes. Rotate the chicken and cook the opposite side until the chicken is completely cooked, which should take an additional 5 minutes; however, cooking times will vary based on the thickness of your chicken. Once cooked, remove the chicken from the grill and set aside to cool slightly.
Top each slice of French baguette with one slice of fresh mozzarella, a few slices of the basil, and a slice of tomato. Transfer them to a platter and serve with the balsamic reduction either on the side or drizzled across the top.
Source: adapted from Cooking Classy.