Ingredients
1 cup packed fresh basil leaves
1/2 cup plus 2 Tbsp EVOO, divided
1 small garlic clove, chopped
3 1/4 tsp kosher salt, divided
1/ cup white balsamic vinegar
1 1/2 tbsp. granulated sugar
1 1/2 Tbsp Coriander seeds, divided
8 oz grape tomatoes, halved lengthwise
4 (7 oz). boneless,skinless chicken breasts
1 tsp chopped fresh thyme
1/5 tsp crushed red pepper
8 oz. buffalo mozzarella cheese, torn
Directions
Process basil, 1/2 cup olive oil and garlic in food processor until basil is finely chopped, about one minute. Transfer mixture to a small bowl and stir in 1/4 tsp kosher salt. Set aside for later use.
Stir together the vinegar, sugar, 1/2 tbsp coriander seeds and 1/2 tsp kosher salt in saucepan. Bring to a boil over medium high heat, whisking to dissolve sugar. Stir in grape tomatoes, and remove from heat. Let cool to room temperature, about 20 minutes. Strain and discard liquid, Set aside.
Preheat grill to high (450°F to 500°F). Grind remaining coriander using pestle or crush with heavy pan. Set aside. Drizzle chicken evenly with 1 tbsp olive oil, sprinkle evenly with thyme, red pepper, 1/2 tsp black pepper and reserved crush corianderd. Grill chicken on oiled grates, until lightly charred on bottoms, 6 to 8 minutes. Flip chicken and grill to tests at 155°F, 5 to 7 minutes. Transfer to platter and let rest for 5 minutes. Temperature will rise to 165°F. Cover chicken loosely with foil.
Plate chicken with marinated tomatoes and torn mozzarella. Drizzle with the basil oil made in first step.
Description
This uses the wonderful combination of tomatoes and mozzarella and basil.
Servings
4 but two of us finished it.
Notes
I adapted the recipe and omitted a step with more tomatoes that were grilled. We loved the marinated tomatoes. The chicken had a delicious crust and was very juicy.
Source
Adapted from a Food & Wine recipe
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