CALIFORNIA STYLE CAPRESE CHICKEN

CALIFORNIA STYLE CAPRESE CHICKEN

August 28, 2018

HOW TO COOK CALIFORNIA STYLE CAPRESE CHICKEN

USING THE VELOCITY GRILL
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 WOOD TYPE PREP TIME COOK TIME SERVES
MESQUITE 20 MINUTES 10-20 MINUTES 6
 

INGREDIENTS

6 BONELESS CHICKEN BREASTS 12 - 1/4 IN THICK FRESH MOZZARELLA SLICES 12 - 1/4 IN THICK AVOCADO SLICES 18 FRESH BASIL LEAVES 1/2 CUP BALSAMIC VINAIGRETTE
1/2 CUP EXTRA VIRGIN OLIVE OIL 2 LARGE MINCED GARLIC CLOVES 1 SMALL ONION CHOPPED 1 TSP SALT 1/2 TSP FRESH GROUND PEPPER
 

STEP BY STEP

 

Step 1: Blend the Balsamic Vinaigrette, Olive Oil, Garlic, Onions, Salt, and Ground Pepper together and then place into a 1-Gallon Ziploc bag. At this time, chop up the basil leaves.

Step 2: Wash the chicken and place into the bag with the sauce we just blended and leave it for 20 minutes.

Step 3: Start the Velocity Grill 15 minutes into the chicken sitting in the marinade and set the temperature dial to HIGH.

Step 4: Once the chicken have sat in the sauce for 20 minutes, place the chicken breasts on the grilling surface and turn the chicken every 5 minutes - cooking with the lid off. Continue this process until the internal temperature is 170 degrees or until cooked all the way through.

Step 5: When the chicken is ready, add the two slices of mozzarella to each chicken breast and turn the grill to medium heat for 3 minutes. 

Step 6: Plate the chicken and add the 2 slices of avocado on each chicken breast and top with basil leaves and top with extra balsamic vinaigrette.

Step 7: Enjoy!