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
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
Olive Oil Mister
8×8 Glass Baking Pan
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.