Reinvented Caprese Chicken Recipe

Name: Reinvented Caprese Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp (15 mL) vegetable oil; 2 skinless, boneless chicken breasts; Sea salt and freshly ground black pepper, to taste; ¼ cup (60 mL) pesto, store-bought; 2 tbsp (30 mL) extra-virgin olive oil; 1 tbsp (15 mL) lemon juice, freshly squeezed; 4 handfuls (about 4 cups (1 L)) arugula; 1½ cups (375 ml) cherry tomatoes, halved; 2 balls (100 g each) Saputo Mozzarina di Bufala cheese; Sea salt and freshly ground black pepper, to taste; Fresh basil leaves

Ingredients

1 tbsp (15 mL) vegetable oil
2 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper, to taste
¼ cup (60 mL) pesto, store-bought
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice, freshly squeezed
4 handfuls (about 4 cups (1 L)) arugula
1½ cups (375 ml) cherry tomatoes, halved
2 balls (100 g each) Saputo Mozzarina di Bufala cheese
Sea salt and freshly ground black pepper, to taste
Fresh basil leaves

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4

Instructions

Lightly oil a grill set to medium-high heat. Season the chicken breasts with sea salt and freshly ground black pepper. Grill until done, 8 to 10 minutes, turning the chicken breasts halfway through. Let cool, then slice.
In a small bowl, combine the pesto, olive oil, and lemon juice. The dressing should be thick but pourable. Add more olive oil, if necessary.
Spread the arugula over a large serving plate. Add the cherry tomatoes, then the sliced grilled chicken. Pour the pesto dressing over the chicken. Break the balls of Mozzarina di Bufala cheese into large pieces, then set over the salad. Season with sea salt and black pepper, to taste. Garnish with fresh basil leaves and serve immediately.

Dinner