Basil Marinated Chicken Wrap With Caponata Recipes

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BASIL MARINATED CHICKEN WITH CAPONATA



Basil Marinated Chicken with Caponata image

Provided by Bobby Flay

Categories     main-dish

Time 3h10m

Number Of Ingredients 21

1/2 cup basil leaves
1/2 cup olive oil
2 cloves garlic
2 tablespoons red wine vinegar
4 boneless chicken breasts
Salt and freshly ground pepper
4 spinach flat breads
4 slices smoked mozzarella
2 cups spinach leaves
1/4 cup olive oil
2 medium eggplants, cut into 1/2-inch dice
1 large red onion, finely sliced
2 stalks celery, sliced 1/2-inch thick
4 plum tomatoes, cut into 1/2-inch dice
1 cup green olives, coarsely chopped
3 tablespoons capers
2 tablespoons toasted pine nuts
1/4 cup raisins
1/3 cup red wine vinegar
Pinch of sugar
1/4 cup coarsely chopped flat leaf parsley

Steps:

  • Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
  • Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
  • Assemble:
  • Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

GRILLED BASIL-MARINATED CHICKEN



Grilled Basil-Marinated Chicken image

Provided by Food Network

Categories     main-dish

Time 3h31m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
1 tablespoon finely chopped red onion
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breast halves (about 2 pounds)

Steps:

  • Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
  • When ready to cook, build a charcoal fire or preheat gas grill.
  • Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Nutrition Facts : Calories 282 calorie, Fat 6 grams, SaturatedFat 1 grams, Carbohydrate 0.5 grams

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