Chicken Grilled Caprese With Spicy Rosemary Chile Oil – a delicious recipe with chicken breasts, tomatoes, fresh basil leaf, mozzarella cheese, serrano chilies, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rosemary Oil: In a oven proof bowl or sauce pan combine the chiles, (seeds also)garlic and the rosemary and set aside.
2
In a heavy sauce pan heat the oil until it reaches 180 degrees.
3
Remove the pan from the heat and pour the oil over the mixture of chiles.
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
Slice each chicken breast in half to make 2 cutlets.
6
Heat grill at medium.
7
Season the chicken with salt and pepper place on the grill for 4 to 5 minutes per side or until cooked through.
8
Remove from the grilland sandwich1 piece of sliced tomato, 1 slice of mozzarella and 2 basil leavesbetween the chickenhalves.
9
Add a few drops of the Chile Oil on top and bottom if you wish and serve hot.
1606
kcal
Calories
134
g
Fat
39
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 6 slices tomatoes, ½ cup fresh basil leaf, 6 slices fresh mozzarella cheese (1/4 inch slices), and more.
Yes, Chicken Grilled Caprese With Spicy Rosemary Chile Oil falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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