Peach Caprese Grilled Chicken with Aleppo Pepper

peach caprese grilled chicken aleppo pepper victoria gourmet recipe

This summer dish offers unexpected flavor combinations, a rainbow of colors, and a variety of textures. I like to serve this family style with crusty bread to soak up all the incredible juices.

Ingredients

2 tablespoons Aleppo Pepper

2 teaspoons Dijon mustard

3 tablespoons lemon juice

1 1/4 teaspoons salt, divided

1/4 teaspoon black pepper

1/3 cup + 2 tablespoons olive oil

1 1/2 pounds boneless skinless chicken breasts, thinly sliced

3 peaches, halved, pitted

8 ounces fresh mozzarella, cut into 1/2 inch slices

1 cup fresh basil, torn into pieces

Recipe Info

Difficulty Level:

Easy

Prep Time:

15 minutes

Cook Time:

10 minutes

Total Time:

25 minutes

Serving size:

4

Directions

1. Preheat grill or grill pan to medium high. Then oil the grill. (Using tongs dip a folded paper towel dipped into the oil).

2. In a small jar combine the mustard, lemon juice, 1/4 teaspoon each salt and pepper, and 1/3 cup olive oil. Seal the jar and shake until emulsified. Set vinaigrette aside.

3. Drizzle 1 tablespoon olive oil over chicken. Season with remaining teaspoon of salt and the Aleppo Pepper. Place the chicken on grill and cook 3-5 minutes per side or until internal temperature reaches 160ºF.

4. Brush remaining tablespoon of oil over cut side of peaches. Grill cut side down for 2-3 minutes or until peaches are warm and have grill marks. Remove from the grill and cut into 1/2 inch slices.

5. Arrange the chicken on a serving platter. Top with mozzarella, peaches, and basil. Drizzle with lemon vinaigrette. Serve warm.