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.
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2 lbs boneless skinless chicken thighs
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Salt
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Pepper
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Ciabatta (Red Hen Bakery)
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Fresh mozzarella (Maplebrook Farms), sliced
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Fresh basil
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Blake Hill’s Fresh Tomato Savory Jam
Instructions.
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1
Baste chicken with Fresh Tomato Jam (about half the jar)
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2
Bake chicken thighs at 350°F until an internal temperature of 165°F is reached
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3
Shred chicken with two forks while still warm
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4
Add more Fresh Tomato Jam and mix (rest of the jar)
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5
Slice ciabatta loaf in half, horizontally
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6
Place pulled chicken on bottom half of ciabatta, add basil and sliced mozzarella, and broil until cheese melts
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7
Remove the sandwich from oven and top with more basil and Enjoy!
