She and Ricky make an adorable couple! I had a sneaking suspicion those two were meant to be and I'm so happy that now its official! {Congratulations guys!!}
ANYWAY... as you will remember I made some bruschetta chicken when Kort came over last for dinner... but I wasn't entirely happy with it. So I decided to play around in the kitchen a little and here is what we came up with. We ended up pretty satisfied with the results and gobbled it all up!
Bruschetta Grilled Chicken
Recipe from: Shannon, ikneadtobake
Serves: 2
2 chicken breasts (about 1 pound)
1/3 c. water
1/3 c. olive oil
1/3 c. balsamic vinegar
1 tsp. garlic salt
Bruschetta Topping:
1/2 c. grape or cherry tomatoes, quartered
2 tsp. garlic, minced
1 tsp. dried basil
1 Tbsp. olive oil
balsamic vinegar, to taste
parmesan cheese, to taste
Directions: Combine 1/3 cup each of water, balsamic vinegar, and olive oil as well as the garlic salt. Allow the chicken breast to marinade in the mixture for at least 2-3 hours.
When you are ready to cook, fire up your grill over medium-high / medium heat. Allow it to get nice and hot and then place your marinated chicken on the BBQ. Cook until the meat has reached an internal temperature of 150 degrees F. or until there is not longer any pink on the inside.
Allow your cooked chicken to rest (so it will stay nice and juicy) while you quickly make your bruschetta topping. **If you have all of your ingredients prepped and cut before hand it will make life loads easier**
In a small pan heat 1 Tbsp. olive oil over medium-high heat. Add the minced garlic and allow it too saute for about 1 minute. Add tomatoes, and dried basil to the pan. Allow to cook for 3-5 minutes. Remove from heat.
Plate one chicken breast with about 1/4 c. of bruschetta topping over the top. Finish with a drizzle of balsamic vinegar and parmesan cheese.
