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Sunday, September 22, 2013

grilled rosemary chicken~

when i saw this at Jacquelin's i KNEW it was 100% for me. because i am at the beach, i wasn't willing to strip my small rosemary plants, instead we used the shish kabob cages that i actually much prefer. i loaded my narrow cages with marinated chicken, red onions, rosemary sprigs, sweet cherry tomatoes and hit the grill. this is the kind of pic i get when i just dump it all out on the grilled bread!







may not be as pretty, but it tastes just as darn good as her pretty little pics!

Rosemary Chicken Skewers

6 large strong fresh rosemary sprigs (8-10 inches)
6 boneless, skinless chicken breasts


Marinade

1/2 C. olive oil
2 T. balsamic vinegar
1/2 tsp. salt
1 tsp. dijon mustard
1 T. finely chopped fresh rosemary
1/4 tsp. ground black pepper


Bruschetta

crusty bread, sliced
olive oil
fresh garlic


Tomato Bruschetta Topping


3 C. chopped mixed tomatoes
2 cloves fresh garlic, crushed
1/2 C. finely chopped fresh basil
1/4 C. olive oil
1 tsp. salt
1 T. balsamic vinegar
a few grinds fresh pepper


Make the Tomato Bruschetta Topping by gently mixing the ingredients together and set aside.
Cube the raw chicken. Strip the leaves off the rosemary sprigs leaving the leaves on the top one inch.
Thread the chicken onto the skewer and place in a deep baking pan.
Whisk together the marinade ingredients and brush on the skewers. Cover and refrigerate for 30 minutes
to one hour. Remove from fridge and heat the grill.

While the grill is heating brush the crusty bread with olive oil. Grill the chicken. When the chicken is almost done, grill the bread alongside of it. When the bread is done rub it with the fresh garlic clove.

place the toasted bread on the plate, top with the chicken skewer and then finish withthe Tomato Bruschetta sauce.

1 comment:

Mary said...

Dumped or not the color is beautiful and delicious! I can practically taste the flavors~