FINALLY SOME GRILLING WEATHER HERE IN WESTERN NEW YORK!
6 skinless, boneless chicken breasts
1½ tsp olive oil
1 tsp freshly ground black pepper*
1/2 tsp salt*
4.5 oz crumbled goat cheese (I like it with Feta Crumbles too!)
2 cups Caponata Sauce (see recipe below)
- Oil grill and preheat barbecue to medium-high. Brush both sides of chicken breasts with olive oil. (I use my George Forman Grill with non-stick cooking spray – it not only eliminates using the oil, it grills both sides at once cutting cooking time in half!)
- Sprinkle salt and pepper on both sides of meat if needed. Grill chicken with lid closed until it feels springy when pressed, from 6 to 8 minutes per side. Remove to plates.
- Spoon about 1 heaping tbsp goat cheese over each chicken breast. Then top each breast with about 1/3 cup Caponata Sauce. Serve additional sauce on the side, if you like.
*I ONLY ADD SALT AND PEPPER AT THE TABLE IF NEEDED OR USE A SEASONING ALTERNATIVE LIKE MRS. DASH TO KEEP SODIUM INTAKE TO A MINIMUM.
SERVED WITH LEMON DILL GRILLED ASPARAGUS AND A BIG SALAD.
Makes 6 servings.
1 large onion
2 small eggplants
1 (14oz) can Diced Tomatoes
1/2 cup sliced kalamata olives
1/2 cup finely chopped fresh basil leaves (I uses a few Tbsp of Gourmet Gardens Basil Paste)
3 to 4 tbsp balsamic vinaigrette salad dressing
3 garlic cloves, minced
- Lightly oil grill and preheat barbecue to medium-high. Slice onion crosswise into 1/2-inch-thick rings. Slice unpeeled eggplants lengthwise into 1/2-inch thick slices.
- Grill onion and eggplants with lid down, turning halfway through, until tender, from 8 to 10 minutes. Remove from grill and let stand until cool enough to handle. (Once again, I used the George Forman Grill.)
- Place tomatoes and olives in a large bowl and stir in basil, vinaigrette and garlic. When onion and eggplants are grilled, coarsely chop and stir into mixture. Serve with chicken or fish. Sauce will keep well, covered and refrigerated, at least 3 days.