Where a leafy green
salad just doesn’t do it for you, here is a recipe that I like to use for a
flavorful alternative to greens. As a suggestion, I like to double the amount
of cheese marinated as it makes a nice addition to and appetizer tray.
Bocconcini are 1 to
2-inch balls of fresh mozzarella packed in water. I have also seen them
packaged as mozzarella “pearls.” They can be found in the refrigerated aisle of
most grocery stores—look for them in the “fancy cheese” section.
16 oz. drained mozzarella pearls
½ c. extra-virgin olive oil
(EVOO)
3 tbsp. capers, finely chopped
2 tbsp. finely chopped fresh
Italian parsley leaves
1 tbsp. finely chopped fresh
thyme leaves
1 medium garlic clove, thinly
sliced
1 tsp. kosher salt
1/2 tsp. freshly ground black
pepper
Mix ingredients together in
bowl. Refrigerate for four hours, turning once an hour.
4 split boneless chicken breasts
I pint cherry tomatoes, cut in
half
2 tbsp. course black pepper
1 tsp. sea salt
2 tbsp. Extra Virgin Olive Oil
Pound chicken breasts until ½
inch think. In a cast iron skillet, heat EVOO and char chicken until cooked
through. Remove from heat and let cool. Cut into bite size pieces. In a bowl,
combine chicken, tomatoes and bocconcini until well incorporated including
marinate. Chill in fridge and then serve. Enjoy, JW
