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Grilled chicken with oven-roasted heirloom bruschetta

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Grilled Chicken with Roasted Heirloom Bruschetta 

Spring is just around the corner- which means it’s almost time to start grilling! Yes!! I swear the grill makes everything taste better – ribs, burgers, even chicken!

Skinless chicken breasts are low in fat and high in protein making them a great health-conscious meal option for athletes. Unfortunately grilled chicken always seems to have a bad rep for being a boring meal choice- until now! 

The delicious combination of red onion, garlic and heirloom tomato in this oven-baked bruschetta is so noteworthy I had to share! This recipe is perfect all year round as it can warm any winter belly and ante up any so-called “boring” piece of grilled chicken in the summer. 

From our kitchen to yours, enjoy! 

Kass & Owen

Ingredients

2-4 skinless chicken breasts
3  Cups fresh tomatoes (if using small heirlooms, cut in half, otherwise cube about one inch)
1  Tbsp olive oil (with more to add for taste)
3  Cloves garlic, chopped
1   Oz. freshly grated parmesan
1/2 Cup fresh basil
1 Red onion, chopped
Ground Pepper
Olive Oil Mister
Sea Salt
Balsamic Vinegar
8×8 Glass Baking Pan

 

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Grilled Chicken
Take halved chicken breasts and apply a small amount of olive oil, (If you have a mister, this works best) and then grind a small amount of pepper. Grill until completely cooked with slight browning on chicken. You can also cook this in the oven (375 degrees for about 40-45 min), and if so it is recommended to use a roasting pan for it.

 

Roasted Heirloom Bruschetta

Preheat oven to 425 degrees

In a bowl, mix together the chopped red onion, one tablespoon olive oil, tomatoes, garlic, pinch of sea salt and ground pepper. Pour the tomato-onion mixture into the glass baking pan and put into preheated oven. Bake for 20 minutes and then stir, the juices from the tomatoes will release and make a fair amount liquid.

Add 2 tablespoons of Balsamic Vinegar and Parmesan cheese and stir the contest of the pan. Bake in oven for 10 more minutes. Then add the basil and cook for an additional 5 minutes. (Note: These times are not exact;  cook the mixture long enough for the liquid to thicken into a sauce that you will pour over the chicken.

Add additional fresh grated parmesan and basil leaves for presentation.

Enjoy!

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One Response

  1. […] Tuesday: Grilled chicken with oven-roasted heirloom bruschetta and string beans (recipe here) […]

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