Caprese Chicken

Big Green Egg

Thank you to Greensbury Market for the chicken that inspired this recipe.

PREP TIME

15 Minutes

EGG TEMP

350°F/176°C

COOK TIME

30 Minutes

SERVINGS

1-4

CORE INGREDIENT

Chicken

Ingredients

2 boneless, skinless chicken breasts
Canola oil
1/2 tablespoons (8 ml) kosher salt
1 teaspoon (5 ml) black pepper
Fresh mozzarella slices, cut in half
Basil leaves
2 Roma tomatoes, sliced into 1/4 inch rounds
1/2 tablespoons (8 ml) minced garlic
Balsamic glaze

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Smoking Chunks - Cherry

Enjoy the distinct cherry smoke flavor from Western Premium BBQ Products. Take your cookout to the n...

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Instructions

Step 1

Set the EGG for indirect cooking with a convEGGtor at 350°F/176°C with cherry chips.

Step 2

Cut horizontal slits in the chicken breast being sure to not slice all the way through the chicken about 3/4 of an inch apart. Coat with canola oil, and season with salt and pepper. Fill each of the slits with minced garlic, one tomato, one basil leaf and one half of a mozzarella slice.

Step 3

Place on the EGG and cook for 30-45 minutes or until the internal temperature has reached 165°F/73°C.

Step 4

Remove from the EGG and drizzle with balsamic glaze. Enjoy!

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