Great for a summertime dinner!
Recently I tried out a few new recipes for dinner. They are really fresh and great for a summertime dinner inside or out on the patio (if it happens to be cool enough!). I finally decided to try out these two dishes that I found on Pinterest. Both recipes are a twist on caprese salad...and they were both delicious! Hope y'all enjoy!
First, I made Caprese Stuffed Chicken Foil Packs...this recipe is from The Wholesome Dish (you can find their website here). This recipe makes 2 servings. I tripled the recipe for what is pictured in the photo. Below is the recipe for 2 servings.
2 oz. fresh mozzarella pearls
1/4 cup thinly sliced fresh basil
10 cherry tomatoes, halved
2 tsp. balsamic vinegar
1/2 tsp. salt (divided)
1/2 tsp. ground black pepper (divided)
1 medium zucchini
1 medium yellow squash
1 tsp. olive oil
1/4 tsp. Italian seasoning (I just sprinkled a little oregano and a TINY bit of crushed red pepper flakes instead)
2 (6 oz.) chicken breasts
Preheat oven to 400 degrees. In a small bowl, gently combine mozzarella, basil, tomatoes, vinegar, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Set. aside. Cut ends off of zucchini. Cut in half lengthwise, then into 1/2 inch slices. Repeat with the squash. Tear off two long pieces of aluminum foil. Divide zucchini and squash between the two pieces of foil, gathering them in the middle of each sheet. Drizzle the zucchini and squash pieces with the olive oil and sprinkle the Italian (or other) seasoning. Sprinkle each with a dash of salt and pepper. Set aside. Placing one of the chicken breasts on a cutting board and covering with plastic wrap, use a mallet to pound the chicken out thin and flat (about 1/2 inch thick). Repeat with the other chicken breast. Divide the tomato mixture between the two chicken breasts, arranging it in a strip on the chicken. Roll the chicken around the filling and secure the seam with 2-3 toothpicks (I had to use more). Try to keep the toothpicks from sticking out too much so they don't break the foil (but be careful to not forget about them after they are cooked!) Place the stuffed chicken on top of the zucchini and squash piles. Sprinkle each chicken breast with salt and pepper. Bringing the longest ends of the foil up around the chicken, roll them together. Roll the other ends of the foil in, making a sealed packet. Place the packets on a large baking sheet and bake for 25 minutes, or until chicken is fully cooked. Let them cool for 5 minutes. Serve and enjoy! (I took out the stuffed chicken and put the zucchini and squash in a separate bowl for serving).
Next, I made Fresh Mozzarella Pasta Salad...this comes from Lil' Luna (you can find their website here). I loved this pasta salad...it was so fresh and tasty!
1 cup uncooked orzo pasta
8 oz. fresh mozzarella, cubed
2 plum tomatoes, diced
1/4 cup chopped fresh basil
garlic salt, to taste (I sprinkled a little minced garlic and used sea salt)
1 Tbsp. olive oil
Cook orzo as it is directed on the box. Drain and let it cool. Place pasta, tomatoes, basil, and cheese cubes in a large bowl (I used a deep dish pie plate for a pretty display). Add salt and olive oil. Gently mix until all the ingredients are coated. Serve and enjoy! (This can be served immediately but I also enjoyed it after it had chilled in the refrigerator).
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Southern Belle and Carolina girl who loves Jesus, family, and life below the Mason-Dixon line. A Fan of Southern hospitality, grits and biscuits, pearls and bow ties, cotton and magnolias, sunshine and sweet tea, and all things monogrammed!