Are you loving this weather as much as I am? Nearly 80 degrees in March in Wisco is nearly unheard of. My little guy actually told me that he was too hot to sleep. I will take it–this is awesome! (And it softens the blow that Andy is in Europe this week…)
So, if it is nice in your neck of the woods, fire up the grill and make this super easy Grilled Caprese Chicken Sandwich. (And even if it isn’t, a grill pan works great too and you can pretend!)
Here’s What You Need: (Serves 3-4)
3-4 chicken breasts pounded to about 1/2 inch
Extra virgin olive oil
For sandwich: Whole wheat buns, fresh mozzarella, fresh basil, tomatoes
Here’s What You Do:
Season the chicken with dried balsamic. Marinate the chicken in 3TBS of extra virgin olive oil and 3TBS of balsamic. Preheat a grill pan sprayed with non-stick or a grill to medium high and grill about 6 minutes per side. Meanwhile bring 2/3 cup of balsamic, 1/3 cup of extra virgin olive oil and 1 TBS of basil to a boil. Reduce to a rolling boil until a thicker consistency is created. Pour over the chicken breasts. Grill the buns about 1 minute per side and top with the chicken, mozzarella, more fresh basil and tomatoes. Sprinkle generously with salt and pepper.
My kids are not yet at the big sandwich stage so I cut the chicken into little pieces and served it along with fresh fruit and celery sticks and hummus. Worked out great as the chicken has a nice sweet flavor.
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