Chicken Caprese

Chicken Caprese

If your favorite salad is Caprese, (tomato and mozzarella with basil and balsamic vinegar), then make it a meal with added protein from grilled chicken.

Prep 10 min Cook 30 min Makes 7+ servings

Ingredients

4 boneless, skinless chicken breasts, split horizontally

2 Tbsp of oil

Salt & pepper

2 tomatoes, sliced

8 basil leaves

2 cups of shredded mozzarella

2 cups of balsamic vinegar

Preheat oven to 450 degrees.

Over medium-high heat, place chicken on a well-oiled skillet.  Let cook for 3-5 minutes before flipping to brown the other side.  Cook another 3-5 minutes, depending on the thickness of the chicken.

Meanwhile, in a small saucepan over low heat, bring balsamic vinegar to a boil.  Let it continue to boil until it reduces by half, stirring frequently.  The vinegar should thicken and become the consistency of syrup.

Top each chicken breast with tomato, basil and cheese.  Place in the oven at 450 degrees for 2-3 minutes or until the cheese starts to bubble.   

Remove chicken and place on a platter.  Drizzle with balsamic syrup. 

Beef Bourguignon

Beef Bourguignon

Prep 15 min Cook 4 hours Makes 7+ servings

Ingredients

3-4 lb chuck roast

1/4 cup of Montreal Seasoning

1/4 oil

1 large onion, sliced into big chunks

4 carrots, peeled and sliced into big chunks

1 lb of white mushrooms, sliced

1 28 oz can of peeled, plum tomatoes

1/2 bottle of red wine (Malbec or Chianti are good choices)

Over high heat on a stove top, heat oil in a dutch oven.  Rub chuck roast all over with seasoning.  Place in hot oil pan.  (You should hear the roast sizzle as it touches the oil.  That way, you know you are getting a good sear.)  Brown roast on all sides, about 5 minutes per side.  Remove from heat and set aside.

In the same pan, add onion, carrots and mushrooms.  Return chuck roast to pan and place over the vegetables.  Squeeze a can of plum tomatoes over the roast.  (This can get a little messy.)  Be sure to include the tomato juice from the can.

Top with the red wine and simmer in a slow cooker for four hours.