This is going to sound silly, but I’m so intimidated by cooking chicken.
I have this fear it’s going to be REALLY raw and it gives me the creeps. So, when I do make it, I usually bake it for a few more minutes than what a recipe calls. Any recipe that says to put it on the grill or pan, I just skip it.
Until I came across this one.
This grilled caprese chicken made me feel like I was back in Italy.
Not only was I able to grill it on the stove top, it was so good and not raw. I think this is a culinary win on my part! You should try it too.
Here’s what you’ll need:
- 4 chicken breasts
- 2 teaspoons of Italian seasoning
- 2 teaspoons of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of black pepper
- Olive oil
- Fresh mozzarella
- Tomatoes (I used roma, but you could use other kinds too)
- Balsamic glaze
- Parchment paper
- Grill or griddle
- Rolling pin
That list seems huge, but it all comes together and you probably already have a lot of the ingredients. This recipe is also a little more in depth than what I usually share, but it’s pretty easy to follow along.
First, turn on your grill or griddle to a medium heat. This way it’s warmed up after you’ve prepped.
The, beat your chicken. No really. Wrap your chicken in parchment paper and hit it with a rolling pin. You’re trying to make your chicken have an even thickness.
After it’s evened out, brush on olive oil.
Next, it’s time to season. You can either mix your seasonings together in a separate bowl (what I did) or put it on top of the chicken. I always add extra salt and pepper too. Place on the grill or griddle and let it cook for five minutes. Then flip it over for five more minutes.
Pro tip… I used a griddle. To get the grill effect, I placed a baking sheet over my chicken to keep the heat in.
While your chicken is cooking. Slice your tomatoes and mozzarella if it isn’t pre-sliced. This is also a great time to chop your basil too.
Once your chicken is finished cooking on the second side, flip it over again. Place two pieces of mozzarella on top of each chicken. Cover them back up and let the cheese melt for about two to three minutes.
After it’s melted, plate them and put the tomatoes, basil, and balsamic glaze over top.
For sides, I made broccoli and garlic-butter noodles. It tasted great and Mila even enjoyed a few bites of the chicken too. She was way more into the noodles though.
I hope you enjoy this recipe and if you give it a try, let me know in the comments!