Rachael Ray: Rachael's Daytime Talkshow
Chicken Caprese
One of three chicken cutlet recipes Rachael makes for Jeff Probst. See what she does with the other two:
Chicken Cutlet BLT
Grilled Chicken and Eggplant Parm
Ingredients
- 2 6- to 8-ounce chicken cutlets, pounded thin
- 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
- 1/4 cup balsamic vinegar (eyeball it)
- 1 vine-ripened tomato, cut into thick slices
- 1 ball fresh mozzarella, cut into thick slices
- 24 leaves fresh basil, chopped
- Salt and pepper
Related stories:
- Lamb Roasted with Tomato Gravy
- Sweet-Spicy Chicken Breasts
- Chicken Shawarma
- Italian Chicken Cigars
- Rachael's Perfect Picnic
Related Recipes:
- Chicken Marvalasala & Papardelle With Rosemary Gravy
- Chicken Cutlet BLT
- Antipasto Salad
- Grilled Chicken & Eggplant Parm
- Pasta With Bacon, Onion, Tomato and Bay Leaves
Recipe Categories:
Yields: 2 servings
Preparation
Pre-heat an outdoor or indoor grill to medium-high heat
Season the chicken cutlets with salt and pepper. Drizzle with EVOO and balsamic, and place on grill. Cook for 2-3 minutes each side. There shouldn’t be any pink in center of breast. Take off the grill and place on 2 separate dinner plates. Top with tomato and mozzarella slices, and garnish with basil, a drizzle of EVOO and salt and pepper.
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