Hallelujah! It feels like spring! Time for super quick, super bright food to fill our tables so here is a great recipe to get things started this week!
My family loves flatbread in any way, shape or form and this recipe is no exception. If you are a fan of the Caprese Salad you are sure to dig this one. It makes a fabulous party-food for entertaining and hits our table often for quick dinners, too.
So heres what you should do: you should make an easy-peasy garlic butter. You should smear it all over the bottom of your naan bread and top it with tomatoes, fresh mozzarella and chicken.
But I must give proper warning, heres what you should NOT do:
You should NOT smear the garlic butter all over the naan and then taste it before you top it. DONT. DO. IT. Because the next thing you know the naan and garlic butter will be gone, kaput, and you will be back to square one with your dinner plans. So good…but so not good. I know, because it happened to a friend of a friend 😉
Once you place these bad boys on the grill the bottom of the bread gets perfectly crisp while the center stays soft and airy, the butter melts into the most amazing ‘sauce’ and the cheese gets bubbly-gooey.
You will be a very happy human. Your table will be filled with very happy humans. And human happiness rules, so just do it, okay?
Grilled Chicken Caprese Flatbreads
notes: naan bread is an Indian flatbread and can be found in nearly any market near the breads/tortillas/pita.
5 Tablespoons Unsalted Butter
2 Garlic Cloves, grated or pressed
1/4 Teaspoon Sea Salt or Kosher Salt
2 Boneless, Skinless Chicken Breasts, seasoned with salt + pepper
1 Tablespoon Olive Oil
4-6 Pieces Naan Bread (depending on the size of your bread)
2 Tomatoes, sliced
6 Ounces Fresh Mozzarella, sliced
Olive Oil, for drizzling over the flatbreads
Chopped Fresh Basil, for serving
Add the butter and garlic to a small saucepan and cook over medium heat until the butter is melted. Stir in the salt, remove from heat and pour into a glass dish. Chill in the fridge until solid. Can be made up to 4 days in advance and stored in the fridge. (let sit at room temperature to soften up for a few minutes before spreading onto the naan)
Preheat grill to medium high heat and drizzle chicken breasts with olive oil. Place on the grill and cook, approximately 12-15 minutes, flipping once in between cooking, or until chicken is good through. Turn the grill heat down to medium, remove chicken from the grill and let rest for 10 minutes while assembling the flatbreads.
Lay naan bread on a flat surface and smear a generous amount of garlic butter over it. Top with sliced tomato and fresh mozzarella. Slice the chicken and place over the mozzarella. Sprinkle with additional salt and black pepper, drizzle with olive oil and place the flatbreads on the grill. Cook, with the lid shut, for 3-5 minutes or until bottom begins to crisp up and cheese is melty. Serve topped with fresh basil. Serves 4-6