Caprese Chicken

Thank you to Greensbury Market for the chicken that inspired this recipe.


  • 2 boneless, skinless chicken breasts
  • Canola oil
  • ½ tbsp kosher salt
  • 1 tsp black pepper
  • Fresh mozzarella slices, cut in half
  • Basil leaves
  • 2 Roma tomatoes, sliced into ¼ inch rounds
  • ½ tbsp minced garlic
  • Balsamic glaze



Big Green Egg Cherry Wood Smoking Chips


Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C with cherry chips.

Cut horizontal slits in the chicken breast being sure to not slice all the way through the chicken about ¾ of an inch apart. Coat with canola oil, and season with salt and pepper. Fill each of the slits with minced garlic, one tomato, one basil leaf and one half of a mozzarella slice.

Place on the EGG and cook for 30-45 minutes or until the internal temperature has reached 165°F/74°C.

Remove from the EGG and drizzle with balsamic glaze. Enjoy!

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