Basil Marinated Chicken with Caponata Recipe

Basil Marinated Chicken with Caponata Recipe | Bobby Flay

Basil-Marinated Chicken paired with Caponata

• Difficulty: Easy
• Overall Time: 3 hours 10 minutes
• Preparation: 2 hours 30 minutes
• Cooking: 40 minutes

Chicken Marinade

• 1/2 cup fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 4 skinless, boneless chicken breasts
• Kosher salt and freshly ground black pepper

Wrap Assembly

• 4 spinach flatbreads
• 4 slices smoked mozzarella cheese
• 2 cups fresh spinach leaves

Caponata

• 1/4 cup olive oil
• 2 medium eggplants, diced into 1/2-inch cubes
• 1 large red onion, thinly sliced
• 2 celery stalks, cut into 1/2-inch slices
• 4 plum tomatoes, diced into 1/2-inch pieces
• 1 cup green olives, roughly chopped
• 3 tablespoons capers, drained
• 2 tablespoons toasted pine nuts
• 1/4 cup raisins
• 1/3 cup red wine vinegar
• Pinch of granulated sugar
• 1/4 cup coarsely chopped flat-leaf parsley

Fire up your grill and dive into this irresistible basil-marinated grilled chicken topped with vibrant Sicilian caponataa sweet-tangy eggplant relish bursting with summer flavors. Bobby Flay's genius twist pairs juicy, herb-infused chicken with this classic Italian stew of caramelized veggies, briny olives, and nutty pine nuts, all wrapped in melty cheese and fresh spinach for the ultimate handheld delight.

Instructions

1. Marinate the Chicken: Blend basil leaves, olive oil, garlic, and red wine vinegar until smooth. Coat chicken breasts evenly, cover, and chill for 2 hours. Grill over medium-high heat 4-5 minutes per side until 165F, with perfect char marks.

Caponata: Heat olive oil in a saucepan over medium-high. Saut onion until soft, 5 minutes. Add eggplant, salt, and pepper; cook until golden, 8-10 minutes. Stir in celery, tomatoes, olives, capers, pine nuts, and raisins; cook 15 minutes. Add vinegar and sugar; simmer 10 minutes to thicken. Fold in parsley. Cool to room temp for peak flavorit gets even better overnight![1][2]

2. Assemble Wraps: Layer grilled chicken, mozzarella, caponata, and spinach on each flatbread. Roll tightly, slice in half, and devour. Perfect for picnics or weeknights!

Pro tips: Grab firm eggplant and fresh basil for magic. Grill for smoke, or use a pan indoors. Leftovers? Fridge up to 3 dayscaponata shines cold. Lean protein, healthy fats, and fiber make it guilt-free. Add red pepper flakes for kick, or arugula for peppery bite. Cook this now and taste Sicily at home![1]