Marinated chicken grilled to perfection and topped with a zesty tomato bruschetta topping. Serve with a side of steamed broccoli, a garden salad or Cacio e Pepe for a delightful summer dinner!
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomato salad dressing
- 1 pint cherry tomatoes
- 1 (0.75) package basil leaves
- 1 tablespoon minced garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon each kosher salt and black pepper
- parmesan cheese, for serving
- Place chicken in a large resealable plastic bag or plastic food storage container. Pour salad dressing over chicken and let chicken marinate for at least two hours (or up to eight hours).
- Meanwhile, slice tomatoes in half and place in a medium-sized bowl.
- Roll up the basil leaves and thinly slice. Add basil, garlic, balsamic vinegar, olive oil, salt and black pepper to the tomatoes. Stir to combine.
- Place in the refrigerator until ready to serve. Note: Remove tomato mixture from refrigerator 30 minutes before serving.
- When ready to grill, preheat and lightly oil an outdoor or indoor grill pan to 400° Fahrenheit. Cook marinated chicken breasts on preheated grill for 5-7 minutes per side, or until chicken is cooked through and reaches an internal temperature of 165° Fahrenheit.
- Serve grilled chicken topped with the tomato bruschetta mixture and freshly grated parmesan cheese.
For more even cooking, you can carefully butterfly each chicken breast by slowly cutting horizontally into the long, thick side of each breast. Continue cutting until you have cut each chicken breast into 2 chicken cutlets.
Italian salad dressing can be subsituted for the sun dried tomato dressing.
To cook the chicken in the oven, preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
Heat 1 tablespoon of corn oil a large skillet over high heat. Add chicken and cook for 2-3 minutes on each side and then transfer to the foil lined baking sheet.
Finish cooking chicken in preheated oven, cooking for 20 minutes or until chicken is cooked through and reaches an internal temperature of 165° Fahrenheit.
To chiffinade something means to cut something (usually herbs or spinach) into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.