Caprese Pesto Chicken
Caprese Pesto Chicken. Using our special Botticelli Foods pesto to make this dish melt in your mouth delicious. Grilled chicken topped with mozzarella, tomatoes, pesto, basil and drizzled with balsamic glaze. And it’s giving me alllll the summer vibes which is exactly what we need to cheer us up in the middle of a cold February !!
Mid week summer vibe pick me up anyone?! Caprese style dishes always give me the warm weather summer time vibes. Honestly anything tomato basil does. And you know…there was one thing I notice today and that’s the amazing fact that the sun is now setting past 5 pm. So you know we are getting closer to the better weather days.
Anyway, besides the fact that this dish is summery, it’s also delicious. Grilled chicken…always good. Plus we haven’t had grilled chicken since the weather was warm so this was nice treat. Topped with gooey mozzarella, fresh tomatoes, basil, and pesto. Finally drizzled with balsamic glaze for the best melt in your mouth combination of flavors. Seriously, you can’t go wrong.
And speaking of summer I am counting down the days until May. It’s close to eighty days, give or take, from last time I checked…don’t make fun of me for the count down. But I am just too excited for the summer foods, summer drinks, and summer energy. And I cannot wait to be back at the beach, eating chicken caprese dinners just like this !!
Ingredients
1 1/2 pounds chicken cutlets; pounded thin
1/4 cup olive oil
juice of 1 lemon
salt and pepper
1/4 pound fresh mozzarella; thinly sliced
1/4 cup Botticelli pesto
2 heirloom tomatoes; sliced
balsamic glaze
fresh basil leaves
Directions
In a large baking dish, add the chicken, olive oil, and lemon juice. Sprinkle with salt and pepper. Marinate for about 30 minutes.
Preheat the grill to medium-high heat. Add the chicken and grill for 3 - 4 minutes on each side. In the last minute of cooking, top with mozzarella and cook until cheese has melted. Remove the chicken from the grill and place on a serving dish.
Serve the chicken topped with pesto and tomato. Drizzle with balsamic glaze and olive oil. Garnish with basil leaves.
