|Recipe from: favfamilyrecipes|
Image credit: Emily
Grilled Balsamic Chicken with a Chilled Bruschetta Topping
“But my favorite way to make it is over a bed of arugula with this delicious chilled bruschetta topping! It is fresh, flavorful, and low in calories!! What could be better than that?”
For the Balsamic Chicken Marinade:
4 to 5 chicken breasts cut into halves
1 pkg Good Seasons Italian dressing
1/4 c. olive oil
1/2 c. balsamic vinegar
For the Bruschetta Topping:
6 large tomatoes, diced
7 sprigs of basil, finely chopped
1/2 cup low fat mozzarella cheese, cut into cubes
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
¼ cup olive oil
1 tsp. minced garlic
Salt and pepper to taste
At least 3 hours before eating (the longer, the better).
Mix together the marinade ingredients in a large bowl or large Ziploc bag.
Add chicken and toss to coat, and then refrigerate.
At this same time mix together all the ingredients for the bruschetta topping in a separate
(medium size) bowl.
Refrigerate until serving (if the oil starts to solidify from getting too cold, let it sit out on the
counter until it dissolves into the mix again before serving).
About a half hour before you plan to eat, remove chicken to counter and let it warm to room
Grill over medium heat for about 7 to 10 minutes on each side, turning only once.
Chicken should have nice grill marks but not be burnt.
Serve warm grilled chicken over a bed of arugula then spoon over the bruschetta topping.
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