5.27.2008

Bruschetta Chicken

Bruschetta Chicken
Tonight's dinner is one of my Dinner's Ready selections. I made it earlier in the day and, it was waiting for us when we were ready to eat. A good meal for summertime - no cooking in the kitchen - only the outdoor grill is used.

Bruschetta Chicken consists of seasoned and grilled chicken breasts, drizzled with balsamic dressing, topped with tomatoes, red onions, avocados, goat cheese, and cilantro, and served on a bed of mixed greens. Something for all the tastes in our family.

My Oldest ate her dinner while The Husband and I watched No Thank You Boy play lacrosse. When we got home, we had the grilled chicken with all the accouterments while No Thank You Boy ate his usually protein only diet. He supplemented it with a banana later in the evening. My Middle One was on one of her numerous, year-end field trips (this time in Philadelphia). She had her dinner while finishing up a project on one of the greatest musicians of all time - Mariah Carey - not.

Dinner came together quickly tonight. It benefited from fresh ingredients - tomatoes, avocados, mixed greens and cilantro - and having something for everyone. Even leftovers for tomorrow's lunch.

Bruschetta Chicken

5 chicken breasts, boneless and skinless
Montreal chicken seasoning or Penzy's Chicago steak seasoning
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, chopped
1/2 small red onion, chopped
2 tablespoons cilantro, chopped
1 avocado, diced
salt
pepepr
1/3 cup goat cheese, crumbled
about 5 - 6 cups mixed greens

Heat a grill to high. Season chicken with seasonings.

For balsamic vinaigrette, combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Set aside

Grill chicken for about 4 - 5 minutes per side. Baste with balsamic vinaigrette - watch for flare ups. Remove from grill and let rest for about 5 minutes.

Combine tomatoes, onion, cilantro, avocado, and a dash of salt and pepper. Set aside.

To serve, place about 1+ cup of the mixed greens on a plate. Slice one chicken breast and place on top of the greens. Top with tomato mixture, some of the goat cheese, and drizzle with the balsamic vinaigrette. Serve.

9 comments:

Grace said...

this is one of my favorite chicken dishes. it might have something to do with my neverending obsession with anything involving tomatoes, avocados, and cilantro. yum.

Katie said...

This looks SOOOO fresh and delicious with the avocado and everything. LOVE it!

Lisa said...

Looks delicious! I need some make ahead dinners with swim practice now every night.

Deb said...

This sounds perfect for hot summer days when you don't want to heat up the kitchen. Great idea!

Jan said...

That looks absolutely scrummy. I am always on the lookout for new grilling ideas. I'm going to try this asap.

EAT! said...

grace - I love how easy it goes together - and the fresh taste.

katie - it was delicious!

lisa - I will be coming up with more make - ahead dinners for the busy next few weeks - stay tuned.

deb - I like the minimal cleanup involved with grill cooking.

jan - you can change up the vegetables on top or use grilled vegetables for a change.

Sally said...

Sigh, now I have to pull my old camping grill out of my apartment closet and camp out in the parking lot. Thanks for presenting such a tempting meal! :)

EAT! said...

sally - ohhh! I love a tailgate.

amandalouden said...

this looks great. I am going to make this on Friday. I posted it --with atribution, on my blog. Thanks!