A taste of Summer

There are times when I make a meal that causes the tastes of summer to floats across my tongue and awaken my tastes buds with anticipation for all the wonderful flavors to come.  There is nothing like farm fresh local vegetables to add an extra zing to our meals!  I made Bruschetta Grilled Chicken for dinner this evening and my taste buds sang in anticipation of great things to come!

Bruschetta Grilled Chicken

4 Boneless Skinless Chicken Breast
1 small bottle Sun Dried Tomato Dressing
2 Tomatoes, seeded and diced
2 tbs. Balsamic Vinaigrette Dressing
1 tsp. dried basil or 3 minced leaves fresh basil
1 cup Shredded Monterey Jack or Mozzarella Cheese

In a ziplock bag place the 4 breast and enough dressing to coat the chicken.  Allow to marinade at least 30 minutes, but no more then 24 hours. 

Just before you are ready to put the chicken on the grill mix the tomatoes, basil, and vinaigrette dressing, allow to marinade. 

Place the chicken on the grill and cook on low heat for about 2-3 minutes on each side.  You just want to get nice grill markets on each side.  Once the chicken has been grilled on each side, move it to the side so that you can place aluminum foil on the grill.  Lightly spray the foil with cooking spray and then place the chicken on it.  On each piece of chicken cover with the tomato mixture and sprinkle with cheese, cook for another 10 minutes or until the chicken is no longer pink inside and the cheese is nicely melted. Serve immediately!

Enjoy!

This was great with noddles and sauteed asparagus.  What a great introduction to the fresh summer vegetables that are on the way!

Grub's On!