I don't know about you, but I think that reality and routine are starting to set back in as we approach our first full week AS (After Summer).
And, the fabulous cooler weather this weekend is certainly helping ease the transition.
My tomatoes are finally in full ripening mode, so I wanted to share with you a great recipe to incorporate them into a colorful, flavorful delicious meal, Bruschetta Chicken.
It is easy as…1. Marinate 2. Grill 3. Top
The marinade started with 4 chopped tomatoes, 1 tsp salt and 1 tsp balsamic vinegar.
Then, about 10 leaves of fresh basil were chopped up
and everything was given a quick stir.
Now that was an easy marinade!
About 2# of thawed chicken tenders were placed in a ziploc bag, in a bowl.
Then, the marinade was pour right over top.
In this picture, my Cucumber Avocado Caprese Salad was working double duty.
The leftovers from the night before served as my marinade.
The bag was zipped up, the chicken and marinade were massaged together a bit
and then they hung out in the fridge for a few hours.
Just before dinner, the tenders were grilled up.
Be sure to keep an eye on the temp, as the tomato marinade makes them look a little pink.
After their final flip, the tenders were topped with another* batch of the tomato marinade.
* Be sure to use fresh tomatoes for topping…
you certainly don't want any uncooked chicken juice as part of your dinner.
Trust me on that!
Melt a half slice of provolone right on top.
Finally, finish with the remaining tomatoes right on top and serve!
2 tsp salt
2 tsp balsamic vinegar
15-20 basil leaves
2# of thawed chicken tenders
1 package of sliced provolone
Make marinade by adding salt, balsamic vinegar and basil to chopped tomatoes.
Add half of the marinade to the thawed chicken and refrigerate for a few hours.
Save the other half of the marinade for topping the chicken later.
Grill chicken until cooked, top with tomatoes and provolone.