GRILLED CHICKEN CAPRESE

1 tbsp red wine vinegar

3 tbsp + 2 tsp olive oil

kosher salt and black pepper

1 small shallot, finely chopped

1 cup corn kernels

1 pint grape or cherry tomatoes, halved

4 6-oz each boneless, skinless chicken breasts halves

2 lb tomatoes, sliced

6-oz fresh mozzarella, sliced

1/4 cup fresh basil leaves

Heat grill to medium-high and lightly oil.

In a medium bowl, whisk together the vinegar, 3 tbsp olive oil, 1/2 tsp each salt and pepper; stir in shallot. Add corn and small tomatoes; toss to combine and set aside.

Rub chicken with remaining olive oil, season with salt and pepper; grill until cooked through, 4 to 6 minutes per side.

Arrange sliced tomatoes, mozzarella, and chicken on a platter. Spoon corn mixture and any juices from bowl over the top. Sprinkle with the basil.

Yield: 4 servings

recipe and photo are from old BGTV