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Restaurants›City Winery St. Louis›Grilled Chicken Caprese* Recipe

Grilled Chicken Caprese* Recipe

Name: City Winery St. Louis Grilled Chicken Caprese* Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs lemon juice; 2 cups ripe tomatoes; 1 tbs olive oil; 0.5 cup yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbs brown sugar; 1 tbs balsamic vinegar; 0.25 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cup mayonnaise; 0.5 cup fresh basil leaves, packed; 1 tsp lemon juice; 0.5 cloves garlic, minced; 1 tsp extra virgin olive oil; 0.25 tsp kosher salt; 0.125 tsp black pepper; 8 oz fresh mozzarella, sliced; 4 cups dressed spring mix (or mixed greens); 4 pieces brioche buns; 12 leaves basil leaves for garnish; 1 tsp olive oil (for toasting buns); 2 tbs balsamic reduction or glaze; 0 to taste salt and pepper, to taste

Inspired by City Winery St. Louis

Time55m

Serves4

Grilled Chicken, Tomato Jam, Basil Aioli, Fresh Mozzarella, Dressed Spring Mix, Brioche Bun

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Ingredients

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Grilled Chicken

4 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs ReaLemon lemon juice

Tomato Jam

2 cups ripe tomatoes

1 tbs olive oil

1/2 cup yellow onion, finely chopped

2 cloves Garlic, minced

2 tbs Brown sugar

1 tbs Aged balsamic vinegar

1/4 tsp Red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Basil Aioli

1/2 cup Mayonnaise

1/2 cup fresh basil leaves, packed

1 tsp ReaLemon lemon juice

1/2 cloves Garlic, minced

1 tsp extra virgin olive oil

1/4 tsp kosher salt

1/8 tsp black pepper

Assembly & Salad

8 oz fresh mozzarella, sliced

4 cups dressed spring mix (or mixed greens)

4 pieces brioche buns

12 leaves basil leaves for garnish

1 tsp olive oil (for toasting buns)

Optional Finishing

2 tbs balsamic reduction or glaze

0 to taste salt and pepper, to taste

Method

Grilled Chicken

Pound and Marinate

If chicken breasts are uneven, place each between plastic wrap and gently pound to about 1/2 inch thickness so they grill evenly. Pat dry. In a bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs lemon juice. Brush or rub marinade all over chicken. Let rest at room temperature 15 minutes or refrigerate up to 2 hours.

Grill

Preheat grill to medium-high (around 400°F / 200°C). Oil the grates. Grill chicken 4-6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and grill marks form. Transfer to a cutting board and rest 5 minutes before slicing thinly for sandwiches.

Tomato Jam

Prepare tomatoes by blanching and peeling or finely chopping with skins on if preferred. Roughly chop to yield about 2 cups.

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add chopped tomatoes, 2 tbs brown sugar, 1 tbs balsamic vinegar, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until mixture thickens to a jam-like consistency, about 20-25 minutes. Taste and adjust seasoning; add a touch more sugar or vinegar if needed for balance. Cool slightly before assembling.

Basil Aioli

In a small food processor or blender combine 1/2 cup mayonnaise, 1/2 cup packed fresh basil leaves, 1 tsp lemon juice, 1/2 clove minced garlic, 1 tsp extra virgin olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. Pulse until smooth and emulsified, scraping down sides as needed. Taste and adjust salt or lemon. If too thick, thin with 1/2 tsp water or more lemon juice.

Assembly & Salad

Warm brioche buns briefly on the grill or in a skillet: brush cut sides with 1 tsp olive oil and toast cut-side down over medium heat 1-2 minutes until golden.

On the bottom bun spread about 1 to 1 1/2 tbs basil aioli. Place 2-3 slices of grilled chicken, then 2 oz (about half cup thinly sliced) fresh mozzarella on each. Spoon about 2 tbs tomato jam over the mozzarella. Top with a small handful (about 1 cup) dressed spring mix and several fresh basil leaves.

Finish with an optional drizzle of balsamic reduction (about 1/2 tbs per sandwich) and a light sprinkle of salt and pepper to taste. Cap with top bun and press gently.

Serve immediately while chicken is warm and mozzarella slightly soft. Provide extra tomato jam and basil aioli on the side if desired.