With fall in the air and the new October issue of Better Homes and Gardens magazine to peruse, inspiration was struck. The Cooking with Beer feature was just the thing to help use up some of the last cold hearty veggies from the garden, and of course enjoy some of my favorite beer. I did of course take some liberties with the recipe, omitting the crushed red pepper (didn’t have any) and adding more veggies (had a ton of those) . I think the results were both pretty on the plate and lovely for the palate as well. The kids thought I was crazy cooking with beer, but they actually enjoyed this dish quite a bit.
This chicken dish gets a fresh spin with the use of yellow tomatoes. We used fresh basil leaves and mozzarella cheese to complete the caprese chicken. Caprese is from the Campania region of Italy and is usually served as an antipasto with the addition of the fresh mozzarella. This simple week night dish really impressed the girls. We accompanied the dish with a baked herbed zucchini side. This dish could easily be made vegetarian with substituting the chicken for portobello mushrooms. Gonna have to try it that way!