Prep Time: 20 mins
Cook Time: 30 – 45 mins
4 boneless chicken breasts (Pounded to an even thickness)
2 pints of grape tomatoes (mixed varieties add color to dish)
9 tbsp extra virgin olive oil
1 tsp sesame oil
1 tbsp tomato paste (to slightly thicken sauce)
3 tsp coarse sea salt
1.5 tsp minced garlic
2 tbsp Creole mustard
1 oz fresh basil (rough chopped)
1 tsp smoked paprika
16 oz fresh mozzarella (rough cubed)
1 tbsp fresh ground pepper
1 tsp crushed pepper flakes (or more to taste)
4 servings of fresh linguine or other pasta cooked al dente
Combine 4 tablespoons of the olive oil, mustard, sesame oil, garlic, black pepper and sea salt and whisk together. Put chicken in individual freezer bags and pound to an even thickness. Add equal amounts of marinade to the bags and massage into meat. Let rest at room temp until prep of other ingredients is complete.
Next, halve the grape tomatoes and add to a bowl with 4 tablespoons of olive oil, a pinch of salt and pepper. Mix well and put aside until grill is hot. Rough cube the fresh mozzarella and let rest.
When the grill is hot, slowly and carefully add the tomato mixture to the cook surface. Depending on your grill, use tin foil or a vegetable tray. Cooking is complete when tomatoes have softened. Remove from the heat and put back into mixing bowl. Add tomato paste, crushed red pepper and let sit until almost cool before adding basil and mozzarella. Grill the chicken until just cooked. Serve on a bed of linguine, cover with tomato mixture and garnish with basil.
Courtesy of the www.proamateurchef.blogspot.com.