Wednesday, June 3, 2009

Grilled Chicken with Bruschetta

I took a shortcut with the chicken marinade and used pre-marinaded chicken (lemon herb marinaded chicken from Central Market). This was an easy meal and everyone liked at least one part of it. The chicken and bruschetta we served over polenta. I have also made this and cut the chicken into strips and mixed it into pasta (and topped with the bruschetta).

Grilled Chicken with Bruschetta
from Cooking Light Magazine

1 T fresh oregano, chopped
2 T fresh lemon juice
1 T olive oil
1 T Dijon mustard
1 t fresh rosemary, chopped
1 t fresh parsley, chopped
1/2 t garlic powder
1/2 t fresh thyme, chopped
1/2 t black pepper
1/4 t salt
4 chicken breasts (or two whole chicken breasts)

2 1/2 c tomatoes, chopped
1/2 c basil, chopped
1 T thawed orange juice concentrate
1/2 t salt
1/2 t fresh garlic, minced
1/4 t black pepper

Combine all the ingredients except the chicken in a large Ziploc bag. Add chicken to the bag and seal. Marinate chicken in the refrigerator for an hour, turning occasionally.

Meanwhile, combine bruschetta ingredients in a medium bowl. Cover and chill 1 hour.

Remove chicken from the bag and discard marinade. Grill chicken for 6 minutes on each side or until chicken is done. Serve with bruschetta, over pasta, polenta or by itself.

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