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Basil Marinated Chicken With Caponata Recipe - Cooking Index

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Basil Marinated Chicken With Caponata

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 20g / 0.7ozBasil leaves
1/2 cup 118mlOlive oil
2   Garlic cloves
2 tablespoons 30mlRed 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 / 2.8ozSpinach leaves
  Caponata
1/4 cup 59mlOlive oil
2 cups 396g / 13ozEggplants - cut 1/2" dice (medium)
1 cup 62g / 2.2ozRed onion - finely sliced (large)
2   Celery stalks - sliced 1/2" thick
4   Plum tomatoes - cut 1/2" dice
1 cup 146g / 5.1ozGreen olives - coarsely chopped
3 tablespoons 45mlCapers
2 tablespoons 30mlPine nuts - toasted
1/4 cup 40g / 1.4ozRaisins
1/3 cup 78mlRed wine vinegar
1   Sugar
1/4 cup 10g / 0.4ozCoarsely-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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