Chicken Grilled Caprese With Spicy Rosemary Chile Oil

1. 1

   Rosemary Oil: In a oven proof bowl or sauce pan combine the chiles, (seeds also)garlic and the rosemary and set aside.

2. 2

   In a heavy sauce pan heat the oil until it reaches 180 degrees.

3. 3

   Remove the pan from the heat and pour the oil over the mixture of chiles.

4. 4

   Let it cool, then strain into a oil and vingar type container.This can be stored up to 3 weeks in the refrigerator.

5. 5

   Slice each chicken breast in half to make 2 cutlets.

6. 6

   Heat grill at medium.

7. 7

   Season the chicken with salt and pepper place on the grill for 4 to 5 minutes per side or until cooked through.

8. 8

   Remove from the grilland sandwich1 piece of sliced tomato, 1 slice of mozzarella and 2 basil leavesbetween the chickenhalves.

9. 9

   Add a few drops of the Chile Oil on top and bottom if you wish and serve hot.

* Per serving · 4 servings · Values may vary.