Rate This Recipe:
Fresh mozzarella, tomato, lettuce, basil, garlic balsamic aioli and grilled chicken drizzled with balsamic vinegar, served with al dente pasta tossed with Roma tomatoes, parmesan cheese, fresh basil and pine nut pesto sauce.
Yield: 4 Servings
Grilled Chicken Breasts
1½ pounds chicken breasts, cut into 4 equal-sized pieces
½ teaspoon olive oil
¼ teaspoon finely chopped garlic cloves
¼ teaspoon kosher salt
1/8 teaspoon black pepper
Balsamic Aioli
¼ cup mayonnaise
1 teaspoon balsamic vinegar
1 tablespoon finely chopped garlic cloves
½ teaspoon granulated sugar
Penne Pesto Pasta Salad
2 cups uncooked penne rigate
Water to cook pasta
½ cup diced Roma tomatoes
½ cup store-bought pesto sauce
¼ cup shredded parmesan cheese
2 teaspoons finely shredded basil leaves
Grilled Chicken Caprese Wrap
4 Grilled Chicken Breast pieces, sliced thin
4 (12-inch) flour tortillas
¼ cup Balsamic Aioli
4 leaves green leaf lettuce
1 large tomato, sliced into 8 slices
1 large ball mozzarella cheese, sliced into 8 slices
16 basil leaves
1 teaspoon
Eggs, Gluten, Milk, Mustard, Soy, Tree Nuts, Wheat
Nutritional InformationTo Prepare Grilled Chicken Breasts:
Place chicken breasts between two sheets of plastic wrap or waxed paper. Gently pound chicken to an even thickness, about half an inch thick. Transfer to a medium-sized bowl. In a small bowl, combine oil, garlic, salt, and pepper for marinade. Mix well. Pour over chicken, turning with tongs to evenly coat. Heat a grill over medium-high heat. Cook chicken for 4 to 5 minutes on each side or until fully cooked. Cool and place in the refrigerator until ready to use.
To Prepare Balsamic Aioli:
In a small bowl, combine all ingredients and mix well. Cover and place in the refrigerator until ready to use.
To Prepare Penne Pesto Pasta Salad:
Bring water to a full rolling boil in a pot and add noodles. Stir while returning to a brisk boil. Reduce heat and simmer for 7 to 9 minutes or until just tender. Drain and chill in the refrigerator. Toss cooked pasta with diced Roma tomatoes, pesto sauce, parmesan, and shredded basil. Cover and place in the refrigerator until ready to use.
To Prepare Grilled Chicken Caprese Wraps:
Place tortilla on a flat surface. Spread 1 Tablespoon aioli over bottom third of tortilla. In order, top with:
– 1 green lettuce leaf
– 1 chicken breast piece, sliced into ¼ inch slices
– 4 slices tomato
– 4 slices mozzarella
– 4 basil leaves
Drizzle ¼ teaspoon balsamic vinegar over basil leaves. Tightly wrap tortilla, folding burrito style, and finishing seam-side down. Cut wrap in half on angle. Enjoy immediately, and serve with 1 cup penne pesto salad!
