Griddle-seared chicken with Caprese-style tomatoes

Prep: 20 minutes Cook: 10 minutes Makes: 6 servings

When I want to add a smoky flavor to the chicken, I put the cast-iron griddle on the grill grates of a hot charcoal or gas grill. After the griddle is hot, add the chicken in a single, uncrowded layer, cover the grill and cook as directed. If you can find them, use marinated mozzarella balls, dressing the salad with some of the oil from the container.

4 large boneless, skinless chicken breast halves, total

2 ½ pounds

Salt

1 container (16 ounces) celigene mozzarella balls, drained

2to3 cups cored, seeded, diced ripe tomatoes

2to3 tablespoons thinly sliced fresh chives

Extra-virgin olive oil

Freshly ground black pepper

Safflower, sunflower or expeller-pressed canola oil

½ cup thinly sliced fresh basil leaves

Shredded Parmesan cheese

Fresh herb sprigs

1. Pat chicken dry. Remove the chicken tenders from the underside of the breasts and save for another use. Place one breast half on the cutting board. Using a very sharp knife, butterfly the chicken as follows: Starting at the thickest side, slice the chicken horizontally in half cutting nearly three-fourths of the way through to the other side. Open the chicken like a book (or a butterfly); cover with a sheet of plastic wrap. Pound until a uniform ½ inch thick. Cut in half if desired. Place on a baking sheet and repeat with remaining chicken breasts.

2. Season chicken generously with salt. If working ahead, refrigerate loosely covered up to a day. Otherwise, leave on the counter in a cool kitchen for up to 30 minutes.

3. Meanwhile, slice mozzarella balls in half. Put into a bowl. Add tomatoes, chives and 1 or 2 tablespoons olive oil. Season with salt and pepper to taste.

4. Heat a large cast-iron or nonstick griddle (or large skillet) over high heat until a drop of water sizzles on contact. Turn on the exhaust fan.

5. Reduce heat under the griddle to medium-high. Add a light coating of safflower oil then immediately add the chicken in a single, uncrowded layer. (Work in batches if necessary.) Cook, without turning, until golden brown, about 4 minutes. Flip chicken; cook second side until golden, about 3 minutes more.

6. Transfer chicken to a platter. Drizzle with olive oil. Repeat to cook remaining chicken. Stir basil into tomato mixture, then spoon mixture over chicken. Sprinkle with Parmesan and garnish with herb sprigs. Serve.

Nutrition information per serving: 446 calories, 25 g fat, 12 g saturated fat, 158 mg cholesterol, 2 g carbohydrates, 0 g sugar, 52 g protein, 153 mg sodium, 1 g fiber

TERRENCE ANTONIO JAMES/CHICAGO TRIBUNE; SHANNON KINSELLA/FOOD STYLING Griddle-seared chicken takes to an endless range of flavors. Here the chicken breasts are topped with Caprese-style tomatoes.