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Caprese Chicken

SciAggie
SciAggie Posts: 6,481
in Poultry
This was family approved. Caprese chicken - http://www.thenovicechefblog.com/2013/07/caprese-chicken/#_a5y_p=725005
I sauteed the chicken in a Tbsp of olive oil until nice and brown - I also wanted it mostly done.
Once I turned the chicken I started cooking the cherry tomatoes. Once they were wrinkled I added some chopped basil. 
When the chicken was mostly done I layered some mozarella and the tomatoes. This only needed to cook 2-3 minutes to melt the cheese well. I finished with a bit more basil and a drizzle of good quality balsamic vinegar. 






Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    We do a variation. A family fave. Great cook!
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  • SciAggie
    SciAggie Posts: 6,481
    theyolksonyou said:
    We do a variation. A family fave. Great cook!
    This was my first time. It was funny - I used some leftover home made mozzarella. It melted completely off the chicken and made a cheesy tomato/basil sauce. Tasted great though. 
    How is yours different?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Split breast and cook till almost done. Too with slice tomato and mozz and basil. Cheese starts to melt and basil wilts. Drizzle with balsamic. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,620
    I'd hit that big time !!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks darn good Aggie!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    That's beautiful!
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • bgebrent
    bgebrent Posts: 19,636
    Good looking meal ya have there brother!
    Sandy Springs & Dawsonville Ga
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That looks amazing. I really like your caveman side burner. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nice as usual. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    SmokeyPitt said:
    That looks amazing. I really like your caveman side burner. 
    I cook that way on occasion just because I enjoy doing it. You also pick up some subtle smoke flavor. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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