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Crew’s Mess: Chicken and Bocconcini Caprese Salad

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Crew’s Mess: by Capt. John Wampler

Here is a recipe that I like to use for a flavorful alternative to greens. I like to double the amount of cheese marinated as it makes a nice addition to an appetizer tray. Bocconcini are 1- to 2-inch balls of fresh mozzarella packed in water. I have also seen them packaged as mozzarella “pearls.” They can be found in the refrigerated aisle of most grocery stores.

 

Ingredients

16 oz. drained bocconcini

1/2 cup extra virgin olive oil

3 Tbsp. capers, finely chopped

2 Tbsp. fresh Italian parsley, finely chopped

1 Tbsp. fresh thyme, finely chopped

1 garlic clove, thinly sliced

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Mix ingredients together in bowl. Refrigerate four hours, turning once an hour.

 

4 boneless chicken breasts, split

I pint cherry tomatoes, cut in half

2 Tbsp. coarse black pepper

1 tsp. sea salt

2 Tbsp. extra virgin olive oil

Caprese salad

Pound chicken breasts until half-inch thick.

In a cast iron skillet, heat EVOO and char chicken until cooked through. Remove from heat and let cool.

Cut chicken into bite-size pieces.

In a bowl, combine all ingredients and bocconcini (including marinade) until well incorporated. Chill in fridge and then serve. Enjoy.

 

Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare.

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