Tomatoes are one of my (many) favorite things about summer. Our parents have grown tomatoes since before I can remember; when I was little (and even still) I loved being able to stop by the garden while playing outside and pop a few fresh cherry tomatoes in my mouth for a quick snack.
This recipe is a simple and quick one. Plus, in my opinion, anything with fresh tomatoes, basil, and mozzarella must be good; add the fact that it is grilled and I’m not sure you could go wrong. Luckily I have a basil plant growing at Scott’s (the boyfriend) house these days; it has been the best purchase I have made I think. My basil is a boxwood basil, so the leaves are pretty tiny, but I like the texture of it better than the big leaf basil.
While we were eating this the other night I asked Scott what his favorite recipe that I had tried on him so far was. He responded quickly, and said that this dish was his favorite. The marinade keeps the chicken incredibly moist and flavorful, and when combined with the mozzarella, tomatoes, and fresh basil each bite just melts in your mouth. It is absolutely delicious.
As I mentioned, it is a simple recipe. You marinade the chicken for a half hour or so in a sun-dried tomato dressing (I just had it marinade while the coals were heating up). Then, you grill one side of the chicken while you prepare the topping. The topping is just a couple of tomatoes, mozzarella, fresh basil, and a little bit of dressing. Once the dressing is mixed up and the chicken is ready to flip, you turn the chicken onto a piece of tinfoil on the grill (with the already grilled side up) and cover it with the tomato mixture. Then you grill the chicken until it is fully cooked. See, simple.
Grilled Bruschetta Chicken
Adapted From: The Girl Who Ate Everything
- 4 boneless skinless chicken breasts
- 1 ¾ cup KRAFT Sun-Dried Tomato Dressing (divided)
- 2 tomatoes, diced
- 1/2 cup fresh mozzarella cheese, diced
- 1/4 cup fresh basil, diced
- Place the chicken in a large resealable bag. Pour in 1 ½ cups of dressing (or enough to completely cover the chicken), seal the bag, and refrigerate for a half hour, or up to a full day.
- Prepare the grill and bring to medium heat. Place a large piece of tinfoil over half of the grill grate.
- Place the marinated chicken on the uncovered side of the grill, and cook for around 6-7 minutes (depending on size of chicken breast).
- While the chicken is on the grill combine the basil, mozzarella, tomatoes, and 1/4 cup of the remaining dressing. Stir until well combined.
- Turn the chicken over onto the tinfoil (grilled side up) and spoon the tomato mixture on the chicken breasts. Close the grill lid, and cook for another 8 minutes, or until the chicken is fully cooked.
And as always, please feel free to share!
This recipe was very good, and is something I will be making again. The cashews were the best part of the dish.
Quinoa Indian Chicken Curry
Author: I Can Cook That
Recipe type: Dinner, Weeknight Meal, Poultry
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 1 cup uncooked quinoa, rinsed and drained
- 4 cups chicken broth, divided
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- 4 tablespoons olive oil, divided
- 6 teaspoons curry powder, divided
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas
- 1 medium head cauliflower, chopped into 1 inch pieces
- ½ tsp ground cumin
- 1 tsp celery seed
- ½ tsp fennel seed
- ½ tsp tumeric
- ⅓ cup plain low-fat yogurt
- ⅓ cup nonfat sour cream
- ½ cup cashews
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
- Add the quinoa and 2 cups chicken broth to a pot and bring to a boil.
- Cover, reduce heat to low, and simmer for about 15 minutes or until almost all the liquid has been absorbed.
- Cut the chicken into 1 inch pieces. Add the chicken to a bowl with 1 tablespoon olive oil and 2 teaspoons curry powder. Mix to coat.
- Add 1 tablespoon olive oil to a large saute pan over medium heat. Add the chicken pieces and cook for about 7 minutes or until just done, stirring to cook evenly. Set aside.
- Using the same saute pan, add 2 tablespoons of olive oil over medium heat. Add the yellow onion and garlic. Cook, stirring, for 1 minute.
- Add the peas, cauliflower, cumin, celery seed, fennel seed, tumeric, and the remaining 4 teaspoons curry powder.
- Add the remaining 2 cups chicken broth and cook for 5 minutes, stirring occasionally. (The original recipe didn’t specify when to add the chicken pieces back in. I decided to add them along with the chicken broth to allow them to simmer in the mixture.)
- Remove from heat and stir in the low-fat yogurt and nonfat sour cream.
- Stir in the quinoa, cashews, cilantro, salt, and pepper.
From Kari: With all this rain, the oregano in my garden was starting to take over the world. This recipe was easy and so delicious. I added just a little basil from my garden to the oregano.
I used the pesto with quinoa pasta and tomatoes. While the pasta cooked, I sautéed some chopped tomatoes and added a little cream and a spoonful of the pesto. Then, when the noodles were done and drained, I added a couple more spoonfuls of pesto to the noodles and mixed it all together–and ate it up! I still have some leftover pesto to use…pesto pizza? Any other pesto ideas? Feed it to my cute chickens?
1 cup of fresh oregano
1/2 cup of parmesan cheese
1 large garlic clove
1/2 cup of almonds
1/3 cup of olive oil
salt and pepper
Combine the oregano, cheese, garlic, almonds and salt and pepper in a food processor, until the mixture resembles a coarse meal.
Slowly stream in olive oil until the mixture become smooth.
The cute chickens 🙂