grilled rosemary skewered chicken~

 

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.