Italians created the classic combination of mozzarella, tomatoes and basil with a little splash of tangy balsamic vinegar and smooth olive oil to complete the happy union. It's also known as a caprese salad. True, the salad by itself is marvelously scrumptious, but it's even better when stuffed inside a grilled, glazed hunk of chicken.
Sounds delicious, right? It's quick and easy and if you throw it on some soft focaccia bread or even toasted bruschetta, this mouthful of flavor becomes a complete meal.
Check out the recipe in our Guilt Free - Love, Laugh, Grill Cookbook. (That's right, folks. Don't tell anyone, but it's also pretty good for you.)
MOZZARELLA-STUFFED BALSAMIC CHICKEN
PREP TIME: 10 Min.
COOK TIME: 25 Min.
RECOMMENDED PELLETS: Any
4 boneless and skinless chicken breasts (you could also make smaller portions and use chicken thighs)
2 cups cherry tomatoes, (1 cup quartered, 1 cup left whole)
½ cup fresh basil – chopped
½ cup fresh part- skim mozzarella – cubed
3 cloves garlic – chopped
1/4 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper
1 tbsp olive oil, plus more for drizzling
1 tbsp fresh lemon juice
3 tbsp bottled balsamic glaze
Salt and pepper
Fresh basil leaves – to garnish
Start Traeger on Smoke with the lid open until fire is established (4 to 5 minutes). Preheat grill to 350 degrees F with the lid closed for 10 to 15 minutes.
Rinse and pat dry chicken. Create a deep pocket in each chicken breast with sharp knife.
Combine quartered tomatoes, mozzarella, garlic, 1 tbsp olive oil, basil, salt, pepper and lemon juice and gently toss together
Here's a great basil-cutting tip: instead of struggling to figure out how to cut it into even-sized pieces, roll the leaves up and cut the leaves into ribbons, or chiffonade the basil (if you want to sound fancy).
Stuff each chicken breast equally with the tomato mixture.
Transfer chicken to a foil-lined baking sheet (sprayed with nonstick cooking spray). Drizzle chicken lightly with olive oil and balsamic glaze and season generously with salt and pepper.
Distribute 1 cup of whole cherry tomatoes around chicken.
Place the baking sheet on the grill grate and cook for 25 minutes, or until chicken is completely cooked (internal temperature should read 165 degrees on an instant-read thermometer).
Garnish chicken with more fresh basil and serve.
Mozzarella Balsamic Chicken Recipe.docx (12.34 kb)