Tuesday, June 24, 2008

Grilled Chicken Breast with Sauteed Peppers and Mozzarella

It is quite hot and dry out here in my corner of Denver. For the past week now, we have been expecting 'scattered thunder storms', but they never seem to materialize in our neck of the woods (or plains, I should say). Along with our poor dead lawn, and our garden we are fighting to keep moist, we do not have any sort of cooling system in our home, aside from 2 ceiling fans; one which has never worked.

To combat the heat indoors, we decided last night to have a grilled dinner. This meal was fabulous, and I have to give my husband at least partial credit, because we came up with it together. It seems that our best and favorite recipes are almost always created together. One of us comes up with a starting ingredient, and then we alternate throwing things in. It seems to work out well; at least in this case it did!

Grilled Chicken Breast with Sauteed Peppers and Mozzarella

One of our favorite flavor combinations is basil, mozzarella and peppers. This recipe combines them into a fabulous and beautiful meal that no one could resist...unless your a vegetarian.

2 Chicken Breasts, butterflied, lightly rubbed with Olive Oil and salt & peppered on both sides
Red, Yellow and Orange Bell Peppers, or any pepper you like, sliced into strips
1/2 large White Onion, sliced into strips
1 or 2 Tbsp Olive Oil
Buffalo Mozzarella, sliced
Fresh Basil leaves

Fire up the 'ol Char-Broil and let it pre-heat with the lid down. If you have a side burner on your grill, use it to saute your onions and peppers in the olive oil with a cast iron skillet (or whatever you have). If you don't have a side burner, you can put the pan directly on the grill; just make sure to leave the pan's handle over the edge so that you don't burn your hand by touching it. While sauteing the peppers and onions, place your chicken on the grill and flip it to the other side about half way through. Your chicken is done when cooked to a minimum internal temperature of 160* to 170* f. Just make sure there is no pink inside--remember, I like you, and I would hate for you to get a nasty bug :) Once the veggies are sauteed and the chicken is finished cooking, place the chicken on a plate, lay the mozzarella along the top to begin melting, lay the veggies over the cheese and place a few basil leaves on top.

Voila, your ready!

Another idea is to use your food processor to make a sort of 'bell pepper pesto' by throwing peppers, onions, garlic and basil into the processor and whirling them up with a bit of EVOO. You can then stuff the chicken breasts with the mixture, along with the mozzarella. Use a wooden skewer soaked in water to 'sew' them shut and grill them that way. Either way, they are as tasty as can be ;)


glutenfreeforgood said...

With buffalo mozzarella and fresh basil, this has to be good! What a great idea. Boy, I've been out of the loop for awhile -- you've posted some wonderful recipes lately! Beautiful photo of the grilled chicken, by the way. It's lunchtime and that photo is making my mouth water. Yum!
Hope all is well!

Tiffany said...

Thanks Melissa :) Good to see you around!

Elle said...

The chicken looks amazing! Peppers, mozz and basil are three of my faves, too. And with grilled chicken? Perfect! Hope you get some relief from the heat soon!

Gluten Free Steve said...

This sounds so summery wonderful.

Tiffany said...

Thanks, Elle! We had a cold front come in today--only 87*! I'll bet where you are has high humidity, so I think we might be more comfortable than you right now...

Oh yes Steve, it is :) You and the Artist should give it a try- it is so easy and quick!

Emilia said...

This sounds good and I love the picture, the colors are vibrant and beautiful.

I hope it gets cooler there, we have the opposite problem here, it is really cold and we are waiting for some warm weather :)

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