Pulled Chicken Caprese
A classic with a modern twist. Our Fresh Tomato Jam brings all the bright, fresh tomatoes with a touch of sweetness for a unique glaze that caramelizes oven-baked chicken all from one jar! We love this dish in the winter when fresh tomatoes are hard to find in Vermont. This pulled chicken makes a great sandwich, slider or wonderful gluten free option when served over hearty greens.
Serving Size: 4 sandwiches
2 lbs boneless skinless chicken thighs
Salt
Pepper
Ciabatta (Red Hen Bakery)
Fresh mozzarella (Maplebrook Farms), sliced
Fresh basil
Blake Hill’s Fresh Tomato Savory Jam
Instructions
1
Baste chicken with Fresh Tomato Jam (about half the jar)
2
Bake chicken thighs at 350°F until an internal temperature of 165°F is reached
3
Shred chicken with two forks while still warm
4
Add more Fresh Tomato Jam and mix (rest of the jar)
5
Slice ciabatta loaf in half, horizontally
6
Place pulled chicken on bottom half of ciabatta, add basil and sliced mozzarella, and broil until cheese melts
7
Remove the sandwich from oven and top with more basil and Enjoy!
Suggested Jams
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