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
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