Chicken Eggplant Caprese
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8 oz. Galbani® Fresh Mozzarella Ball, cut into 8 slices
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2 vine ripe tomatoes, sliced
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Salt and pepper
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5 cloves garlic, crushed
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1/3 cup extra virgin olive oil
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4 small pieces chicken cutlets, pounded
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1 firm medium eggplant, sliced approximately 1/4” thick
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1 small handful of fresh basil, torn or chopped
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1/2 lemon
Place crushed garlic in small pan with 1/3 cup olive oil. Heat oil to infuse with garlic flavor, then cool.
Preheat grill over medium-high heat.
Brush chicken with garlic oil and season with salt and pepper.
Brush eggplant slices with garlic oil and season with salt and pepper.
Brush tomatoes with extra virgin olive oil.
Grill cutlets and eggplant slices 3 – 4 minutes on each side. Chicken should be firm and marked. Eggplant should be tender and marked.
Grill tomatoes, 1 minute each side.
Layer eggplant, then tomato, then chicken topped with mozzarella.
Place stacks on platter and cover with foil so cheese melts slightly.
Garnish with basil, salt, and pepper.
-
8 oz. Galbani® Fresh Mozzarella Ball, cut into 8 slices
-
2 vine ripe tomatoes, sliced
-
Salt and pepper
-
5 cloves garlic, crushed
-
1/3 cup extra virgin olive oil
-
4 small pieces chicken cutlets, pounded
-
1 firm medium eggplant, sliced approximately 1/4” thick
-
1 small handful of fresh basil, torn or chopped
-
1/2 lemon
Place crushed garlic in small pan with 1/3 cup olive oil. Heat oil to infuse with garlic flavor, then cool.
Preheat grill over medium-high heat.
Brush chicken with garlic oil and season with salt and pepper.
Brush eggplant slices with garlic oil and season with salt and pepper.
Brush tomatoes with extra virgin olive oil.
Grill cutlets and eggplant slices 3 – 4 minutes on each side. Chicken should be firm and marked. Eggplant should be tender and marked.
Grill tomatoes, 1 minute each side.
Layer eggplant, then tomato, then chicken topped with mozzarella.
Place stacks on platter and cover with foil so cheese melts slightly.
Garnish with basil, salt, and pepper.