Basil Marinated Chicken With Caponata Recipe

• 1/2 c. Basil leaves
• 1/2 c. Extra virgin olive oil
• 2 x Garlic cloves
• 2 Tbsp. Red wine vinegar
• 4 x Boneless chicken breasts Salt to taste Freshly-grnd black pepper to taste
• 4 x Spinach flat breads
• 4 slc Smoked mozzarella
• 2 c. Spinach leaves
• 1/4 c. Extra virgin olive oil
• 2 med Eggplants cut 1/2" dice
• 1 lrg Red onion finely sliced
• 2 x Celery stalks sliced 1/2" thick
• 4 x Plum tomatoes cut 1/2" dice
• 1 c. Green olives coarsely minced
• 3 Tbsp. Capers
• 2 Tbsp. Pine nuts toasted
• 1/4 c. Raisins
• 1/3 c. Red wine vinegar
• 1 pch Sugar
• 1/4 c. Coarsely-minced flat leaf parsley

1. Place basil, oil, garlic and vinegar in a blender and blend till smooth.
2. Place chicken in a shallow baking dish, add in the marinade and turn to coat.
3. Marinate for 2 hrs in the refrigerator.
4. Preheat grill.
5. Grill chicke for 4 to 5 min on each side or possibly till cooked through.
6. Caponata: Using side burners of grill.
7. Heat oil in a medium saucepan over medium-high heat.
8. Add in the onions and cook till soft.
9. Add in eggplant, season with salt and pepper to taste and cook till golden.
10. Add in celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 min.
11. Stir in vinegar and sugar and cook for 10 min longer, season with salt and pepper to taste.
12. Remove from heat and stir in the parsley.
13. Serve at room temperature.
14. Assemble: Place 1 sliced chicken breast in the middle of each flat bread.
15. Top with mozzarella, caponata and spinach leaves, roll and serve.
16. This recipe yields 4 servings.

basil, extra virgin olive oil, garlic, red wine vinegar, chicken breasts salt, flat breads, mozzarella, spinach leaves, extra virgin olive oil, eggplants, onion, celery, tomatoes, green olives, capers, nuts, raisins, red wine vinegar, sugar, flat leaf parsley

Taken from cookeatshare.com/recipes/basil-marinated-chicken-with-caponata-80149 (may not work)