Basil Marinated Chicken With Caponata

Recipe Ingredients

1/2 cup	20g / 0.7oz	Basil leaves
1/2 cup	118ml	Olive oil
2		Garlic cloves
2 tablespoons	30ml	Red wine vinegar
4		Boneless chicken breasts
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Spinach flat breads
4		Smoked mozzarella
2 cups	80g / 2.8oz	Spinach leaves
		Caponata
1/4 cup	59ml	Olive oil
2 cups	396g / 13oz	Eggplants - cut 1/2" dice (medium)
1 cup	62g / 2.2oz	Red onion - finely sliced (large)
2		Celery stalks - sliced 1/2" thick
4		Plum tomatoes - cut 1/2" dice
1 cup	146g / 5.1oz	Green olives - coarsely chopped
3 tablespoons	45ml	Capers
2 tablespoons	30ml	Pine nuts - toasted
1/4 cup	40g / 1.4oz	Raisins
1/3 cup	78ml	Red wine vinegar
1		Sugar
1/4 cup	10g / 0.4oz	Coarsely-chopped flat leaf parsley

Recipe Instructions

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 chicke for 4 to 5 minutes on each side or until cooked through.

Caponata: 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.

Assemble: Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A31) - from the TV - FOOD NETWORK

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