Description
A quick and easy 10-ingredient-or-less dinner of grilled chicken, melty fresh mozzarella and a sweet-and-spicy tomato sauce. Serve with arugula and grilled bread on the side for a full meal!
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6 to 8 ounces each), halved crosswise to form to 8 equal-sized portions
- 6 tablespoons extra-virgin olive oil
- 12 ounces cherry tomatoes, halved
- 1 cup halved Peppadew or mild/hot cherry peppers, plus 1 tablespoon brine
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
- 6 ounces fresh mozzarella, thinly sliced
- 1/4 cup packed fresh basil leaves
- 1 cup packed fresh baby arugula
- Grilled crusty bread, for serving
Instructions
- If the thickness of the chicken is uneven, pound the pieces between plastic wrap until they are about 1/4-inch-thick.
- Heat an outdoor grill or grill pan to medium-high.
- In a large skillet, add 1/4 cup olive oil and heat over medium heat. Once hot, add the cherry tomatoes, Peppadew peppers and minced garlic, stirring to combine. Season with salt and pepper. Allow to cook until the mixture thickens slightly and the tomatoes burst and give some of their juices, about 12 minutes.
- While the tomatoes are cooking, drizzle the chicken with the remaining olive oil and season with salt and pepper. Place on the grill (or grill pan) and cook until charred in spots, about 2 minutes per side. Flip, adding the mozzarella to the already-cooked side, and cover the grill to allow the cheese to melt and the chicken to finish cooking. If you’re doing this inside, you may need to cook the chicken a little longer and use your broiler to melt the cheese.
- Transfer the chicken cutlets to plates and top with a spoonful of the tomato mixture. Tear the basil over the top. Dress the arugula with a little olive oil and the reserved 1 tablespoon Peppadew pepper brine. Season with salt and pepper; place atop the chicken and serve the grilled bread on the side.
- Category: Chicken