Grilled Middle Eastern Chicken “Caprese”
Servings: 4
Za’atar-rubbed PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, 6 oz., Boneless, Skinless Chicken Breast Filets are grilled to juicy perfection, sliced and nestled over slow-cooked tomato jam. Charred Halloumi, bright pomegranate and fresh mint bring balance and contrast, delivering a Middle Eastern-inspired reinterpretation of caprese with global depth and refined appeal.
Ingredients
- 4 PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, 6 oz., Single Lobe, Boneless, Skinless Chicken Breast Filets (57636)
- 4 tsp. za’atar
- 2 c. Halloumi cheese — cubed
- ½ c. pomegranate seeds
- ¼ c. pomegranate molasses
- ¼ c. extra virgin olive oil
- ¼ c. fresh mint
- salt and pepper to taste
Tomato Jam
- 1½ lb. tomatoes — chopped
- 1 c. sugar
- 2 tsp. lemon juice
- ½ tbsp. garlic — minced
- ½ tbsp. ginger — minced
- 1 tsp. cumin
- 1 tsp. salt
- ¼ tsp. cinnamon
- ⅛ tsp. ground cloves
Instructions
Instructions for Grilled Elements
- Preheat the grill to medium-high heat.
- Season and coat chicken filets with za’atar seasoning.
- Grill chicken filets until the internal temperature reaches 165 degrees. Set aside to rest.
- Grill Halloumi cheese cubes until grill marks appear.
- Slice chicken filets on a bias.
Instructions for Tomato Jam
- Bring all ingredients to a boil in a saucepan, stirring often.
- Reduce to a simmer and let thicken for about an hour, stirring occasionally.
- Cool and transfer to a container.
Instructions for Build
- To 4 plates, spoon a few dollops of tomato jam, and top with sliced chicken breast filets.
- Place grilled Halloumi cheese and pomegranate seeds around the chicken.
- Drizzle with pomegranate molasses and extra virgin olive oil.
- Garnish with fresh mint, salt and pepper.
- Serve remaining tomato jam on the side.