This recipe is one of the many provided to campers at the Summer Educational Program this year. Make this for a taste of SEP.
Ingredients
Chicken Marinade
- 2 chicken breasts filleted into halves
- ⅓ cup Balsamic vinaigrette (or Italian dressing if baking)
Bruschetta Mix
- ⅓ cup red onion, diced
- 1½ tbsp extra virgin olive oil
- 1½ tbsp balsamic vinegar
- Pinch of fine pink salt
- Pinch black pepper
- ¾ cup cherry tomatoes, cut in half
- 2 tbsp fresh basil, chopped
- ½ tbsp garlic, minced
- Mozzarella cheese (to serve)
- Balsamic glaze (optional)
- Fresh basil (to garnish)
Balsamic Vinaigrette
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- ½ teaspoon fine sea salt
- ½ teaspoon freshly crushed black pepper finely ground
- 1 large garlic clove minced
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
- Garden Herb seasoning* (optional)
- Dried chives* (optional)
Instructions
- Make the vinaigrette by blending ingredients (you can use a blender or whisk in a small mixing bowl).
- Trim and marinate the chicken. If grilling, use Balsamic dressing for marinade. If roasting inside, use Italian dressing (Balsamic vinegar will turn the chicken dark).
- Combine red onion, olive oil, balsamic vinegar, salt and pepper. Set aside while prepping tomatoes, garlic and basil. Once tomatoes, garlic and basil are prepped, combine with marinating onions. Adjust to taste, and let sit in the fridge overnight.
- To Grill: prepare a grill for high heat and grill 5-6 minutes per side, or until the internal temperature is 165°F.
- To Bake: Heat olive oil in an oven-safe pan. Sear chicken for 3-4 minutes each side and then bake in 350°F oven until the internal temperature is 165°F.
- Place chicken in a serving dish. Spoon the bruschetta mixture over the top of the chicken. Add grated mozzarella over the top, a drizzle of balsamic glaze, and sprinkle some extra basil to garnish. Serve.
*To taste