Sunday, July 20, 2008

Balsamic Grilled Bruschetta Chicken


2 boneless skinless chicken breasts
Pinch of kosher salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
4 slices fresh mozzarella cheese
1 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and chopped
Pinch of kosher salt
1 Tablespoon balsamic vinegar
Freshly grated Parmesan Cheese

1. Marinate chicken over night with balsamic vinegar and olive oil.
2. Cook chicken on grill over low heat for about 7 minutes on each side. During the last two minutes of cooking add two slices of mozzarella to each chicken breast to melt.
3. In a large bowl combine the tomatoes, basil, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Add Parmesan and Serve warm.
We tried to garden this summer and the only thing that is doing well is our basil, so I have been looking for new ways to use it. I adapted this recipe from one that I found on picky pallet.

1 comment:

Unknown said...

i am going to have to try this