Bruschetta Chicken

Nothing says summer to me more than fresh tomatoes and basil. But, unfortunately, we are not quite there yet. The tomatoes in my garden are still green, but I did get to use fresh basil. We grilled once again last night and this time we made Bruschetta Chicken. It is a really great summer dish that I think will be even better when I can use fresh tomatoes from my garden. Jeff and I were talking last night and we thought that this would also be good with cheddar cheese and pico de gallo on top for a Mexican version. I served the chicken with roasted fingerling potatoes and sauteed spinach.

Bruschetta Chicken
2 boneless, skinless chicken breasts*
extra virgin olive oil
freshly ground sea salt and pepper
Fresh mozzarella, sliced

Tomato topping
2 large Roma tomatoes, diced
1/4 c. diced onion
1 clove of garlic, minced
1/4 c. fresh basil
2 T extra virgin olive oil
freshly ground sea salt and pepper

Season the chicken breasts with olive oil, salt and pepper to prepare it for the grill. For the tomato topping: add tomotoes, onion, garlic, and basil to a small mixing bowl. Add the olive oil and season to taste with salt and pepper. Set aside.

Grill the chicken until it reaches an internal temperature of 160°. Place the sliced mozzarella on top of the chicken and finish cooking on the grill until the cheese is melted. Before serving, top with the tomato mixture.
*note: If the chicken is thick, it would be best if it is either butterflied or pounded.

Roasted Fingerling Potatoes
1.5 lbs. fingerling potatoes, cut in half lengthwise
1/2 t garlic powder
1/2 t onion powder
extra virgin olive oil
salt and pepper

In a large mixing bowl, add potatoes, garlic powder, onion powder, salt and pepper. Toss potatoes with olive oil. Spread the potatoes out on a foil lined baking sheet and bake at 400° for 30 min., turning half way through.

Bon Appetit!
Jen