Basil Marinated Chicken with Caponata

  4.5 – 2 reviews  • Easy
Level: Easy
Total: 3 hr 10 min
Prep: 2 hr 30 min
Cook: 40 min
Level: Easy
Total: 3 hr 10 min
Prep: 2 hr 30 min
Cook: 40 min

Ingredients

  1. 1/2 cup basil leaves
  2. 1/2 cup olive oil
  3. 2 cloves garlic
  4. 2 tablespoons red wine vinegar
  5. 4 boneless chicken breasts
  6. Salt and freshly ground pepper
  7. 4 spinach flat breads
  8. 4 slices smoked mozzarella
  9. 2 cups spinach leaves
  10. 1/4 cup olive oil
  11. 2 medium eggplants, cut into 1/2-inch dice
  12. 1 large red onion, finely sliced
  13. 2 stalks celery, sliced 1/2-inch thick
  14. 4 plum tomatoes, cut into 1/2-inch dice
  15. 1 cup green olives, coarsely chopped
  16. 3 tablespoons capers
  17. 2 tablespoons toasted pine nuts
  18. 1/4 cup raisins
  19. 1/3 cup red wine vinegar
  20. Pinch of sugar
  21. 1/4 cup coarsely chopped flat leaf parsley

Instructions

  1. Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
  2. Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
  3. Assemble:
  4. Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

Reviews

Amanda Brandt
Fabulous blend of flavor and texture. Highly recommend.

 

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