Bruschetta Chicken

[jayd4wg]

Wife was craving this so I documented the process to this wonderful, fresh dish

Started with some chicken hooters that I ran the blade tenderizer through, and then flattened a bit with my Pampered Chef tenderizer/smasher. Season liberally with S&P and a drizzle of olive oil...massage this in. Do both sides.

ON a HOT grill, get some grill marks on the face (presentation side). I failed...we were hungry and I put the chicken on the grill before it had a good chance to get the grates really hot. I also got to use my new grill press to help keep them flattened.



Pull them at 165 degrees on the IRT and immediately place slices of mozzerella on them.



Serve topped with homemade bruschetta, fresh grated parm, and a little drizzle of balsamic glaze.

.

Bruschetta was simple - a deseeded stake tomato, a bunch of fresh cherry or grape tomatoes, diced red onion, garlic, fresh oregano and basil from the garden, olive oil, balsamic vinegar, and S&P to taste. Make this before you start cooking and set aside a while for the flavors to mingle.



Enjoy!

 

[TNJAKE]

Looks pretty dang tasty to me

 

[normanaj]

Looks awesome.

Its starting to get to that time of year,the gardens are starting to produce some nice fresh goodies!

 

[xray]

That's some great looking bruschetta chicken Jaydawg. I'll be making a lot of bruschetta in the coming weeks, I'll need to do some chicken with it.

 

[gary s]

Mmmmm Looks Super Good

Gary

 

[sawhorseray]

Looks wonderful! RAY

 

[D.W.]

Nice job, looks great! Try mixing that bruschetta up the day/night before. It's like many pasta sauces, soup, salsa, etc. so much better the next day.

 

[GaryHibbert]

I'll be making this real soon. I just know that Miss Linda will love it.
Thanks for posting.
Gary