Chicken Caprese and Cucumber Salad


For the Chicken

1 Lb. boneless skinless chicken breasts

fine sea salt


olive oil

Basil pesto, Homemade or store-bought

4 slices mozzarella cheese, low sodium, (¼" to ½" thick)

1 tomato, sliced

2 tablespoon Balsamic glaze or balsamic reduction

8 Fresh basil leaves, leave 4 whole and sliced ribbons

For the Salad

2 English cucumbers thinly sliced using mandoline or knife

1 to 2 shallots, thinly sliced

4 to 6 radishes, thinly sliced

About ¼ oz chopped fresh dill

For the Dressing

3 to 4 tablespoon olive oil

2 tablespoon white wine vinegar

Juice of ½ lemon

1 teaspoon dried oregano

Salt and pepper

For the Chicken

If breasts are large, make thinner cutlets or pieces.

Use a mallet to tenderize and flatten before cooking.

Pat chicken dry and season with salt and pepper on both sides.

Heat an indoor griddle or pan over high heat.

Drizzle 1 tablespoon olive oil to coat bottom of pan.

Add chicken and cook 3 to 5 minutes on each side.

(temperature should register 165). In the last 2 minutes of cooking, top chicken with basil pesto then add a mozzarella on top.

Remove from heat, add basil leaves and tomato slices on top of chicken.

Finish with a little balsamic reduction (or balsamic glaze).

Add basil ribbons befor serving.

For the Salad

Put cucumbers in a bowl, then sdd shallots, radish and dill.

In a jar, combine the dressing ingredients.

Cover and shake jar until well combined.

Pour over the salad, toss to combine, making sure the salad is well coated with dressing. Enjoy!
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