INGREDIENTS:
2 Tbs. Balsamic Vinegar
1/4 tsp. Black Pepper, ground
2 lbs. Chicken Breasts, boneless, skinless
A/N Cooking Spray
4 tsp. Olive Oil, extra virgin
1 cup Fresh Basil, chopped
2 cloves Garlic, minced
1/4 tsp. Salt
10 med. Tomatoes, vine-ripe, cores removed
DIRECTIONS:
- Pre-heat grill or grill pan
2. Spray tomatoes with nonstick cooking spray and season with salt and pepper.
3. Grill tomatoes on all sides until slightly charred. Remove and allow to cool completely.
4. Roughly chop or slice tomatoes in quarters. Add garlic, balsamic vinegar, basil and oil.
5. Set aside to marinade.
6. Meanwhile, season chicken with salt and black pepper.
7. Spray chicken on both sides with nonstick cooking spray. Grill chicken breasts on both sides about 4 and 5 minute or until internal temperature reaches 165 degrees F. Once cooked, remove and set aside to rest about 5 minutes.
8. For 1 portion, plate 6 ounces cooked chicken breast with a quarter of the tomatoes and about one tablespoon of the balsamic vinegar mixture from the bruscetta.
9. Tip: Alternatively, you can prepare this recipe in the oven. Preheat oven to 500 degrees F. Place lightly sprayed tomatoes on a sheet pan, and cook about 2 to 3 munites until charred. Lower oven to 375 degrees F, and place lightly sprayed chicken on a sheet pan, Cook for 20 to 25 minutes until intrnal temperature reaches 165 degrees F.
Hellum's Kitchen 