To keep with this weekend’s around the world theme (Japan on Friday, Mexico & Germany on Saturday), it was time to visit Italy! But I was under a small time crunch, since I had to head up to my undergrad sorority house to advise their business meeting. So we needed to visit Italy in about 30 minutes! The full dinner consisted of bruschetta chicken, grilled veggies with rosemary, and garlic bread – each recipe can be found on here.
Ingredients:
Italian Chicken Marinade
- (1) Tbsp Balsamic Vinegar
- (1) Tbsp Italian White Wine Vinegar
- (1) Tbsp Extra Virgin Olive Oil
- (1) Tsp Minced Garlic
- (1) Tsp Lemon Juice
- (1) Tsp Italian Seasoning
- (4) Chicken Breasts
Bruschetta
- (2) Tomatoes – Diced
- (1/4) Red Onion – Diced
- (2) Tbsp Basil – Chopped
- (1) Tbsp Garlic – Minced
- (1) Tbsp Extra Virgin Olive Oil
- (1) Tbsp Balsamic Vinegar
- (1/4) Cup Small Mozzarella Balls
Directions
1) Mix all of the bruschetta ingredients together and set aside in the fridge
2) Mix all of the chicken ingredients either in a bag or bowl and marinade chicken. We only marinaded it for about 30 minutes and it was pretty juicy; I can only imagine how much better it would be if we marinaded for at least an hour.
3) Grill up the chicken for about 15 minutes – 7 minutes on each side. To keep the chicken extra moist, add a little bit of marinade.
4) Top the grilled chicken with the bruschetta mix!
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