Prep the ingredients:
Halve the chicken breasts lengthwise, resulting in 8 thin slices.
Thinly slice the tomatoes.
Slice the mozzarella.
Marinate the chicken:
In a large bowl, make a marinade by combining the extra virgin olive oil, grated lemon zest and juice, salt and pepper. Add the whole garlic cloves. Mix well.
Marinate the chicken:
Add the chicken slices to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
Cook the chicken:
Heat a nonstick grill or skillet over medium-high heat.
Remove the chicken from the marinade, shaking off any excess marinade.
Cook the chicken on the grill or in a skillet for about 4-5 minutes per side, or until it is cooked through and has nice dark golden streaks on the surface. You can add fresh basil to the chicken while it is cooking for flavor.
Assembling the griddle:
On each slice of grilled chicken, place a slice of tomato, a slice of mozzarella and a few leaves of fresh basil.
Cover loosely with a lid for a few minutes, until the mozzarella begins to melt.
Serving:
Remove the garlic cloves from the pan before serving.
Garnish the chicken caprese with a few leaves of fresh basil and a pinch of freshly ground black pepper.
Serve the chicken piping hot, perhaps accompanied by a mixed salad or basmati rice.
Tip:
You can vary the presentation of the chicken caprese by serving it on a bed of mixed salad with a light vinaigrette.
Make sure the grill or pan is hot before cooking the chicken for even cooking and good browning.
If you prefer, you can drizzle the chicken with reduced balsamic vinegar before serving to further intensify the flavors.
This Chicken Caprese is the perfect choice for a light and tasty dinner, ideal for summer thanks to the freshness of the tomato, mozzarella and basil. Enjoy!
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