Skip to main content

For Coleen....Grilled Chicken with Tomatoes, Mozzarella and Basil.


I just got an email from Colleen who has been such a great supporter of my blog. She has tried quite a few of my recipes and she has been happy, and I am thrilled!!! So when she requested a chicken recipe this was the first one that came to mind, because of how easy it is and the fact that it is grilled I knew she would prefer that. I think the request for chicken is probably the most popular one. The problem with chicken in MY opinion is that it is SO popular that we have trouble coming up with healthy, different recipes to keep this fellow from being so boring! Although, I do have a good amount of chicken recipes I get 95% of them from my parents who make chicken A LOT and yet it always remains a tasty and not so boring meal. THIS recipe here we have been eating for a LOOOONG time, and recently I tried a new spin on it. Usually my mother breads the chicken and pan fry with Olive Oil, then simply tops it with the Mozz, Basil & Tomato. It is simple and delicious and always a crowd pleaser. I changed the recipe instead of pan fried to it being grilled with Balsamic vinegar just to be healthier and the results were great!!! Give this one a try and give your family a change!!!

4 boneless skinless chicken breasts, thawed. If they are too thick I pound them a lot or split them in half so they are not like mattresses
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

Comments

  1. I'm soooo impressed that you dedicated this recipe to me- absolutely delish !!!! :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Caldo Verde (Portugese Kale Soup)

I don't have any sort of story behind this soup, except that I always fancied it. I believe I first experienced this soup while working at the hospital, and was brave enough to enter the cafeteria where my choice was this or a chicken noodle soup that had what appeared to be pink chicken, need I say more about what my choice was. After that I always had a soft spot for this soup, not only because it saved me from what could have been a delightful case of salmonella, but it was quite tasty. I still could not help but wonder what it was really supposed to taste like, because let's face it, the hospital cafeteria is not the best place to have a taste test. I decided to finally hunt down a recipe from John Villa. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive

Pasta e Ceci (Pasta with Chickpeas)

Like Pasta e Fagioli which is one of my favorite dishes, but obviously this has chickpeas, and it is blended, and well maybe not EXACTLY like Pasta e Fagioli, but let's say in the same Family, alright? I am not a big fan of the chickpea, BUT in this dish it is so damn good. Anytime I serve this, it is always well received. The kids, my father, even Karen was a fan and yes that is supposed to mean if she likes it most people will. Pasta e Ceci (Pasta with Chickpeas) serve 4. 2 to 3 tbsp. olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 tsp. hot pepper flakes 1 sprig rosemary or 1 tbsp. dried rosemary 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed) 2-1/2 cups chicken stock or water 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta) 3 tbsp. parsley, finely chopped salt and pepper to taste Parmigiano Reggiano to taste In a large stockpot, heat the olive oil with the

It has been called THE best blueberry muffin EVER!! Oh Yeah.

Ok so maybe this title is a bit extreme because it was not said by a real food connoisseur but both my husband and my brother said it, and they have had their fill of blueberry muffins, so I took it and ran with it. ANYway.... we tend to go blueberry picking several times in the summer and this past weekend they were beautiful and ripe and the kids were poopin' blue for days (sorry I know but I had to go there). We collected about 12 pounds of blueberries and well we have been eating them A LOT but there comes a point when you need to start baking. My mother made 2 blueberry pies which were fantastic, I decided to make these. Derek has been chucking them into cereal. Not only are these fantastic berries delicious but the health benefits Fugghettaboutit. They are chock full of antioxidants “When it comes to brain protection, there's nothing quite like blueberries, according to Tufts neuroscientist James Joseph,”. “I call the blueberry the brain berry, says Joseph, who attributes