Summer Grilling: Caprese Chicken

One of my favorite things about summer is eating lots and lots of fresh caprese when local tomatoes are always at the farmers market. We've had a beautiful stockpile of tomatoes, basil, garlic, and mozz in our fridge lately.  I've been wanting to try it out on chicken, so we made this on the Fourth after spending all day in the sun at the beach. It sounded good ~ and it was! I grilled the heirloom tomatoes right on the grill with the balsamic chicken and put it all ontop of an easy angel hair parm pasta.

{He's reading his Colorado Wilderness mag of course (: }

For the Chicken Marinade:

I used my salad dressing {1 cup olive oil, 1/3 balsamic, good squeeze of honey or raw sugar} and added some sea salt. Marinate the chicken breasts in a sealed freezer bag for atleast a day. 

Grill the chicken directly on the grill with the heirloom tomatoes.

For the Pasta:

Cook al dente, using a good amount of sea salt. Drain but don't rinse. Toss the warm pasta with as much olive oil as you'd like {you already know I use a lot!} and about 1-2 cups of Parm Reggiano cheese. 

Top the pasta with a grilled chicken breast, a slice of mozzarella, basil, and grilled tomato.

You can easily make the plate prettier by adding the top of the grilled tomato and some extra basil + shaving parm over it all.  Mmm so simple and so good. Enjoy!