Grilled Chicken Caprese Recipe

Inspired by Ivy & Varley

Time30m

Serves2

prosciutto, fresh mozzarella, tomato, arugula, balsamic, calabrian aioli, housemade ciabatta bread

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Ingredients

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Ingredients

2 pieces Chicken breasts

4 slices Prosciutto

7.05 oz (200 grams) Fresh mozzarella

1 large Tomato

2 cups Arugula

2 tablespoons Balsamic reduction

4 tablespoons Calabrian aioli

2 pieces Ciabatta bread

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Directions

Prepare the Chicken

Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and black pepper.

Grill the Chicken

Place the chicken on the grill and cook for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Add Toppings

In the last few minutes of grilling, layer the prosciutto and fresh mozzarella on top of each chicken breast to allow the cheese to melt slightly.

Toast the Ciabatta

While the chicken is grilling, cut the ciabatta bread in half and toast it lightly on the grill until golden.

Assemble the Sandwich

Once the chicken is done, remove it from the grill and let it rest for a few minutes. On the bottom half of the toasted ciabatta, place a generous handful of arugula, followed by the grilled chicken topped with prosciutto and mozzarella.

Finish with Tomato and Aioli

Slice the tomato and add it on top of the chicken. Drizzle with balsamic reduction and spread calabrian aioli on the top half of the ciabatta. Close the sandwich.

Serve

Cut the sandwich in half and serve immediately.