Basil Marinated Chicken With Caponata
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Basil Leaves1 cup
Olive Oil2 cloves
Garlic1 cup
Red Wine Vinegar1
Salt2 medium
Eggplant (cut into 1/2-inch dice)1 large
Red Onion (finely sliced)2 stalks
Celery (sliced 1/2-inch thick)3 tbsps
Capers2 tbsps
Toasted Pine Nuts1 cup
RaisinDirections:
1
Place basil, oil, garlic and vinegar in a blender and blend until smooth
2
Place chicken in a shallow baking dish, add the marinade and turn to coat
3
Marinate for 2 hours in the refrigerator
4
Preheat grill
5
Grill for 4 to 5 minutes on each side or until cooked through
6
Using side burners of grill
7
Heat oil in a medium saucepan over medium high heat
8
Add the onions and cook until soft
9
Add eggplant, season with salt and pepper to taste and cook until golden brown
10
Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes
11
Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste
12
Remove from heat and stir in the parsley
13
Serve at room temperature
14
Assemble: Place 1 sliced chicken breast in the middle of each flat bread
15
Top with mozzarella, caponata and spinach leaves, roll and serve