Bruschetta

I realized I was a grown woman when I started eating vegetables for fun.  Then I developed some weird courage and started adding stuff to them like balsamic vinegar, sometimes topping them with the stinkiest cheese I could find. How mature of me, right?  Then I got all fancy and started practicing the pronunciation of some of my favorite appetizers that involved veggies: brocheta, brusqueta, brochetos, bruscoti, maybe it was because I really wanted to get it right the next time I placed my appetizer order at a snooty Italian restaurant. The waiter could totally tell I was trying WAY to hard.

So I searched for a simple bruschetta recipe that I could make with staple ingredients in my kitchen and I found this Brurschetta Chicken Grill recipe on the Hunt’s website that calls for none other than balsamic vinegar.  My favorite tangy combo of tomato chuncks and vinegar topping a grilled piece of chicken over a  thick piece of Italian bread.  You can’t go wrong with a perfectly assembled appetizer such as this one.

No more smirking waiter laughing behind my back.  This time it was all me and my brosketa… ay, whatever.

*Recipe courtesy of Hunt’s Signature Recipe Collection

Bruschetta Chicken Grill

Yield: 4

Ingredients

  • 1/2 cup balsamic vinaigrette dressing, divided
  • 1/4 cup Hunt's® Tomato Paste, divided
  • 4 boneless skinless chicken breasts (5 oz each)
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, finely chopped
  • 4 thick slices Italian bread

Instructions

  1. Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours.
  2. Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use.
  3. Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165°F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture.

Notes

Top each serving with shredded Parmesan cheese, if desired.

http://www.nibblesandfeasts.com/2012/12/bruschetta-chicken-grill/

Otra vez.. en español!

This post is part of a campaign sponsored by ConAgra Foods, I received compensation for my participation. All opinions expressed are 100% my own.

Ericka Sanchez

December 10, 2012

7 Comments

  1. Reply

    Ted

    December 7, 2012

    Love, Love, Love! What a great combo; sounds simply delicious! Can’t wait to try it!

  2. Reply

    Angela

    December 17, 2012

    This looks wonderful! Getting ready to pin it now.

  3. Reply

    Ellen Christian

    December 17, 2012

    Those look really amazing!

  4. Reply

    Jeannette

    December 17, 2012

    Oh my goodness, that looks delicious! I can’t wait to try it out!

  5. Reply

    Gena

    December 17, 2012

    These look amazing!!

  6. Reply

    Emily

    December 17, 2012

    Yum yum yum! Gorgeous too.

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