Wednesday, August 3, 2016

Brushetta Chicken

This is so nice cause you can prep in parts and really only have to spend the time grilling -- yummy!!
  1. Serving: 4oz Chicken, top with 1/2-1 cup bruschetta salsa =  1 Red, 1/2 Green, 1/2 blue, 1 Tsp

    bruschetta topping
    6 medium Roma tomatoes, seeded and chopped
    1/4 cup finely chopped fresh Basil leaves
    1/2 tsp sea salt
    3 cloves garlic, minced
    1 T Balsamic vinegar
    1/4 tsp black pepper
    1 1/2 T Olive oil

    Combine all ingredients in a medium bowl. Cover and chill until ready to serve.

    2 lbs boneless, skinless chicken breast
    1 T oregano (fresh, optional)
    1 T fresh basil, chopped
    1/2 tsp thyme
    1 tsp fresh Italian parsley, chopped
    1-2 T lemon juice
    1-2 T Balsamic vinegar
    2 T olive oil
    2 cloves garlic, minced
    1/2 tsp black pepper
    1/4 tsp sea salt
    Parmesan cheese, shredded

    Combine all ingredients in gallon size ziplock bag and seal. Shake to coat the chicken evenly. Place in the refrigerator to marinate for at least 1 hour. For best results, assemble the chicken and marinade the morning of or the night before you plan to have this meal!

    grill directions
    Let meat sit at room temperature for about 30 minutes before grilling.  Grill for about 5 minutes per side until no longer pink in the middle.

    baking directions
    Preheat oven to 350 degrees  Remove chicken from bag and place in baking dish; discard marinade.  Cover with foil and bake in oven for 30-40 minutes (longer if you are using larger chicken breasts) or until chicken is thoroughly cooked.

    Top with the bruschetta salsa, 1/2 blue container Parmesan cheese and garnish with fresh basil leaves. I served mine over a bed of spaghetti squash.

No comments: