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Thursday, December 6, 2012

Grilled Balsamic Chicken Bruschetta

My house is fully decked out for Christmas. The tree is up and the stockings are hung. My mother’s handmade ceramics are placed high on shelves where my meddlesome cats can’t knock them down. The outside is set ablaze with thousands of blinking lights so Brent will let me keep the lights inside solid. And it’s 82 degrees outside.

Yup. Eighty-freaking-two degrees.

Yes, I know there are plenty of people in 30-something degree weather who would LOVE it to be in the eighties today, but let me tell you – it does not feel like Christmas. And snowflakes look kinda silly while you’re wearing shorts and a tank top, and sweating your ass off trying to hang up lights.

It is however, weather like this that allows us to grill pretty much 365 days a year. This is a good thing because we love grilling. Especially since my oven can heat the entire house up by itself and I refuse to turn the a/c on right now. I do many variations of this type of chicken throughout the year. It’s simple, fresh and fast. Not to mention versatile and very figure-friendly without sacrificing flavor.


So if you are up north right now, bookmark it for the warmer months. If you’re down south, maybe make it the night before you have to squeeze into that holiday dress. Like I have to… in 8 days. Not that I’m counting.

Balsamic Chicken Bruschetta
*Serves 4


Ingredients:
-          4 chicken breasts (4-6oz each)
-          3 tbls + 2 teas EVOO, divided
-          1.5 tbl balsamic vinegar
-          1.5 tea roasted garlic and herb seasoning
-          1 cup diced tomato
-          1/2 cup diced onion
-          ½ cup diced fresh mozzarella cheese
-          3 tbl fresh minced basil
-          1 tea white wine vinegar
-          S&P


Directions:
1. Pound each chicken breast to roughly ½ inch thickness and place in a Ziploc bag. Add 3 tablespoons olive oil, the balsamic vinegar and roasted garlic herb to bag. Also add a couple of pinches of salt and pepper. Seal bag and gently shake to mix ingredients together. Let marinate for at least 30 minutes.
2. Heat grill to high heat. Place chicken on grill and cook for 10-12 minutes or until no longer pink and juices run clear. Turn chicken once halfway through cooking. Remove from grill and allow to rest.
3. While chicken in grilling add tomatoes, onion, mozzarella, basil, remaining 2 teaspoons EVOO, and white wine vinegar to a small bowl. Toss together and season lightly with salt and pepper. Set aside until chicken is ready.
4. Slice chicken on a bias and serve topped with bruschetta mixture.


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2 comments:

Gillian said...

This looks great! A great way to make chicken interesting. I have an allergy food blog. Maybe, I will switch up the cheese to goat and give it a try!

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