Another great summer dinner

When the weather gets hot, we all want simple and light.  This grilled chicken Caprese is so easy to fix and very refreshing.  It pairs nicely with the pesto corn.

Grilled chicken Caprese

  • 1 boneless, skinless chicken breast, split and pounded between wax paper
  • 4 TB olive oil
  • 1 TB Balsamic vinegar
  • 4 thin slices fresh Mozzarella (I had some leftover from last week’s sandwiches)
  • 2 tomatoes sliced
  • fresh basil leaves

Whisk olive oil and vinegar together and marinate chicken for 1 hour.  Grill over high heat 3 – 4 minutes a side until done.  (You need to move the chicken around on the grill so it doesn’t burn.  The pounding made it easier to cook quickly and evenly.)  Serve topped with Mozzarella, tomatoes and basil.

Pesto corn
  • corn cut off the cob – allow at least 1 1/2 ears per person (Keith wanted to know if there was more)
  • butter – 1 TB per 3 ears of corn
  • pesto – 1 TB per 3 ears of corn (adjust to your taste)

Saute corn with butter in a heavy pan for 4 -5 minutes until soft.  Add pesto and stir well to combine.



About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: