When I was planning dinner the other night I placed the chicken in the oven to roasted and then I started prepping for the Caprese salad and then I thought why do I need to plate up everything separately, why not combine it all on one plate per person. This is what I came up with – enjoy
Roasted Chicken Caprese Salad
2 lbs. of chicken, skinned and boned
3 tablespoons of grapefruit vinegar
4 tablespoons of blood orange olive oil
2 cloves of roasted garlic, minced
2 teaspoons of fresh Italian parsley, minced
salt and pepper
6 to 8 large tomatoes, sliced
1 lb. of fresh mozzarella, sliced
4 cups of Basil leaves
¼ cup of pine nuts
4 cloves of roasted garlic
Dark cherry Balsamic vinegar
Basil Olive oil
Salt and Pepper
Preheat the oven to 375 degrees.
Line a backing sheet with Parchment paper.
In a large zip lock bag place the first section of ingredients, close, toss to coat and let marinade for at least 2 to 3 hours. Remove chicken from bag and place on the baking sheet and roast for about 20 minutes or until done. Remove and let cool.
While chicken is roasting place a small sauce pan with water over high heat and bring to a boil. Also fill a medium bowl with water and ice. Working in batches, blanch 3 of the 4 cups of basil leaves in the boil water for about 20 seconds and then transfer to ice bath. Repeat until done. Remove basil from ice bath and spin dry.
Place the pine nuts in the food processor along with the roasted garlic and pulse until finely chopped. Now add the blanched basil leaves, turn on a drizzle the olive oil until smooth.
Cut cooled chicken into pieces about the size of the tomatoes.
Now it’s time to assemble the dishes, drag two lines of the pesto down the dishes, then starting with tomatoes, then mozzarella, fresh basil leaves, Chicken, repeat. End with the chicken, salt and pepper to taste. Drizzle with Dark Cherry Balsamic vinegar then by the Basil Olive oil. Garnish with basil and pine nuts.
Let sit for 10 minutes before serving.