I am member of Smoking Meat Forums. It is a talented group of people who have taught me a lot and continue to inspire me. One day, one of the members I admire, Sowsage, posted a picture of a Caprese Salad. I threw down the gauntlet and challenged him to make a Caprese inspired dish and I would too. We’d ask other members of the forum to vote and the winner would get to give a nya-nya to the loser. The contest was on!
It likely wasn’t wise. Sowsage does some tasty food! However, no one loses when you have fun making a new dish.
My recipe was a Burger Di Pollo Alla Caprese, A fried chicken thigh with fresh mozzarella, tomatoes, basil, and a balsamic vinaigrette on a soft Italian roll.
Here’s how to make it.
Start by making the balsamic vinaigrette. Mix the following in a sealable container:
- 15 ml (1 tablespoon) Dijon mustard
- 1 clove garlic (finely minced)
- 15 ml (1 tablespoon) finely chopped onion
- 1 ml (1/4 teaspoon) salt
- 1/2 ml (1/8 teaspoon) ground black pepper
- 5 ml (1 teaspoons) sugar
- 25 ml (2 tablespoons) balsamic vinegar
- 50 ml (1/4 cup extra-virgin olive oil)
Seal the container and shake until well mixed.
Take a boneless skinless chicken thigh and put it between 2 pieces of plastic wrap. Pound it to 1/4 inch (6 mm) thick with a mallet or heavy pot.
Put 40 ml (3 tbsp) of flour and 10 ml (2 tsp) of dried basil on a plate and mix them together. Put the thigh on the flour and turn to coat.
Heat 15 ml (1 tablespoon) of olive oil in a fry pan over medium heat until shimmering. Put the chicken in the fry pan.
Cook the chicken until browned and cooked through, 8 to 10 minutes.
While the chicken is cooking, put slices of fresh mozzarella to cover both sides of a soft Italian roll. Put tomato slices over the cheese and put under a broiler or overhead heat in a toaster oven. Chiffonade (slice to strips) three basil leaves.
Take the buns out when the edges start to brown.
Put the chicken on the bun, top with the basil and spoon 10 ml (2 teaspoons) of the balsamic vinaigrette over the chicken. Put the top of the bun on and serve.
The Verdict
This is a great sandwich! The chicken was so moist that juice was running down my hand while I was eating it. The fresh mozzarella gives a great stringy chew from being broiled and the toasting gave the tomatoes a real pop. The balsamic vinaigrette, with the cheese and tomatoes paid homage to a great Caprese salad.
I love this sandwich!
The Old Fat Guy
Ingredients
- Boneless skinless chicken thigh
- 40 ml (3 tablespoons) flour
- 10 ml (2 teaspoons) dried basil
- 15 ml (1 tablespoon) olive oil
- fresh mozzarella
- sliced tomato
- 3 basil leaves
- soft Italian roll
- Balsamic Vinaigrette:
- 15 ml (1 tablespoon) Dijon mustard
- 1 clove garlic (finely minced)
- 15 ml (1 tablespoon) finely chopped onion
- 1 ml (1/4 teaspoon) salt
- 1/2 ml (1/8 teaspoon) ground black pepper
- 5 ml (1 teaspoons) sugar
- 25 ml (2 tablespoons) balsamic vinegar
- 50 ml (1/4 cup extra-virgin olive oil)
Instructions
- Mix the balsamic vinaigrette ingredients together in a sealable container. Seal and shake until well combined..
- Take a boneless skinless chicken thigh and put it between 2 pieces of plastic wrap. Pound it to 1/4 inch (6 mm) thick with a mallet or heavy pot.
- Put 40 ml (3 tbsp) of flour and 10 ml (2 tsp) of dried basil on a plate and mix them together. Put the thigh on the flour and turn to coat.
- Heat 15 ml (1 tablespoon) of olive oil in a fry pan over medium heat until shimmering. Put the chicken in the fry pan.
- Cook the chicken until browned and cooked through, 8 to 10 minutes.
- While the chicken is cooking, put slices of fresh mozzarella to cover both sides of a soft Italian roll. Put tomato slices over the cheese and put under a broiler or overhead heat in a toaster oven. Chiffonade (slice to strips) three basil leaves.
- Take the buns out when the edges start to brown.
- Put the chicken on the bun, top with the basil and spoon 10 ml (2 teaspoons) of the balsamic vinaigrette over the chicken. Put the top of the bun on and serve.
