The grilled caprese chicken recipe is from Chef Savy. Link below:
The parmesan crusted zucchini fries recipe is from Eating Bird Food. Link below:
Both recipes are included below!
Caprese Chicken Ingredients:
4 chicken breasts
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper
4 slices of mozzarella
4 slices of tomato
2 tbsp basil
Instructions for Chicken:
Preheat grill to medium high heat
Season chicken breasts with Italian seasoning, garlic, and onion powder. Sprinkle with salt and pepper.
Spray the grill with non-stick cooking spray and cook the chicken breast till fully cooked.
Top each piece of chicken with a slice of mozzarella. Close the grill until the mozzarella is melted.
Remove the chicken from the grill and top with tomato and basil. Drizzle with the balsamic reduction.
Balsamic Reduction Ingredients:
1/2 cup balsamic vinegar
2 tbs light brown sugar
Instructions for Balsamic Reduction:
Add balsamic vinegar and brown sugar to a sauce pan. Let it simmer for about 10 minutes. Keep warm until ready to use.
Ingredients for Parmesan Crusted Zucchini Fries:
2 medium zucchini
2 egg whites or 1 egg, whisked ( I used to whole eggs)
1/2 cup of flour (you can use almond flour for gluten free option)
1/2 cup of grated parmesan cheese
2 tsp Italian seasoning
1 tsp sea salt
Instructions for Parmesan Crusted Zucchini Fries:
Preheat oven to 425 degrees.
Coat a baking sheet with cooking spray or parchment paper.
In a bowl, mix together flour, parmesan cheese, Italian seasoning, and salt.
Slice each zucchini into small fry length pieces, trying to keep them around the same size.
Dip a zucchini piece into the egg wash and shake any excess off before covering it with the flour mixture. Place coated zucchini fry onto baking sheet and repeat.
Place the baking sheet into oven and bake for 10 minutes. Flip all the fries and bake for another 10 minutes.
Enjoy!
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