One of my favorite summertime activities is grilling out. Unfortunately, we live in a condo and are not allowed to have grills. I recently spent 7 days in Daytona with my parents while Gabe was on his Nicaragua surfing trip. I took this time to get my grill on.
About 7 years ago, I came up with a recipe, merging a traditional caprese salad with grilled chicken. If you are watching your diet or eating paleo, you can make this without the cheese. It's super easy and I love making my own sun-dried tomato vinaigrette.
1 cup sundried tomato vinaigrette (see recipe below)
4 boneless skinless chicken breast
4 large basil leaves
1 can fire roasted tomatoes, drained with juice set aside
4 sheets of aluminum foil
Combine 3/4 cup of vinaigrette along with the juice from the tomatoes and marinade your chicken for 30 minutes to 2 hours.
Preheat your grill to med-hi and prepare your aluminum foil into "boats" as shown above. Set the boats aside. Place each chicken breast on the grill and sear for 6 minutes.
Take each chicken breast and place into it's boat. Top with the tomatoes and grill for 4 minutes.
Place your slice of cheese on top of the tomatoes, then top with your basil leaf during the last minute.
Top each finished breast with the tomatoes optional balsamic drizzle.
Sundried Tomato Vinaigrette:
1/2 cup sun-dried tomatoes, drained or rehydrated if dry
2 tbsp fresh basil
2 tsp capers
2 cloves garlic
2 tbsp Pompeian balsamic vinegar
2/3 cup Pompeian OlivExtra Mediterranean Blend
Directions: Process all ingredients in a blender or food processor until smooth, adding the olive oil last to emulsify. Add a bit more liquid if needed.