Fresh Summer Recipe

Grilled Chicken Caprese

1 Tbsp. red wine vinegar
3 Tbsp. plus 2 tsp. olive oil
Kosher salt and pepper
1 small shallot, finely chopped
1 cup corn kernels (from 1 large ear, or frozen and thawed)
1 pint mixed color grape or cherry tomatoes, halved
4  6-oz. boneless, skinless chicken breasts
2 lbs. mixed-color medium and large tomatoes, sliced
6 oz. fresh mozzarella cheese, sliced
1/4 cup small fresh basil leaves


1.)  Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 Tbsp. oil and 1/2 tsp each salt and pepper, stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
2.)  Rub the chicken with the remaining 2 tsp. olive oil, season with 1/2 tsp. salt and 1/4 tsp. pepper, and grill until just cooked through, 4 to 6 minutes per side.
3.)  Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.