| Caprese Chicken |
Recipe Type: Entree
- 6 Fresh Split Chicken Breasts
- Salt and Pepper, To Season
- 6 oz Fresh Mozzarella, Sliced Into 6 Pieces
- 2 Tomatoes, Sliced into 6 Pieces
- Fresh Basil Leaves
- 6 Slices Prosciutto
- 1/4 Cup Napoli Extra Virgin Olive Oil
- 3 Lemons, Cut Into Wedges For Serving
- 1/4 Cup Pesto
- Slice a pocket horizontally in each chicken breast. Lightly season the inside and out with salt and pepper.
- Insert a slice of mozzarella and 2 tomato slices into the pocket, along with some a couple basil leaves.
- To close the pocket up and keep the cheese and tomato inside, use the sliced prosciutto to wrap together.
- Preheat your grill to medium heat. Brush the chicken with a tablespoon of the olive oil.
- Place on the grill and cook until well marked on both sides (about 10 minutes).
- Move the chicken over the side of the grill over indirect heat and let it continue to cook until the chicken is no longer pink in the center (another 5 minutes).
- Meanwhile, combine pesto and the remaining olive oil into a bowl.
- Bring the chicken to a platter and top with pesto mixture. Serve with lemon wedges.
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