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
Ciabatta (Red Hen Bakery)
Fresh mozzarella (Maplebrook Farms), sliced
Blake Hill’s Fresh Tomato Savory Jam
Baste chicken with Fresh Tomato Jam (about half the jar)
Bake chicken thighs at 350°F until an internal temperature of 165°F is reached
Shred chicken with two forks while still warm
Add more Fresh Tomato Jam and mix (rest of the jar)
Slice ciabatta loaf in half, horizontally
Place pulled chicken on bottom half of ciabatta, add basil and sliced mozzarella, and broil until cheese melts
Remove the sandwich from oven and top with more basil and Enjoy!