http://picky-palate.com/2008/04/29/grilled-balsamic-chicken-bruschetta-2/.
This Chicken was so nummy. My husband and I could have eaten the whole tomato topping by itself. I served it along side a bed of brown rice and roasted veggies.
The roasted Veggies-
400 oven
Asparagus-Cut up
Yellow onions-Peeled and quartered
Roma Tomatoes-Seeded and halved
Toss them all in a bowl with salt, pepper, and olive oil. Add to a cookie sheet and place in oven for 35-40 mins. Make up your own….add any veggies you want. Healthy and oh so NUMMY! I have added garlic and balsamic vinegar before too.
Two Mustard Chicken-
It a plastic bag or bowl marinate four chicken breast with equal parts Dijon mustard and honey mustard. Sea Salt, Pepper, and fresh garlic. I marinate mine over night. If you take a fork and poke it through chicken you will find it gets the marinade to fall inside the chicken:) After marinading place chicken on the grill until cooked through. (Now you guys, I am NO chef…really! So I don’t know the right temperatures, if you want that check out Food network or something and not my blog:) If it is cold out…like winter or something like it is so often everywhere I have lived, you can use the oven. I like a little crisp on my chicken. So through your two mustard chicken in a hot pan. A minute on each side, just enough to coat with a golden brown fry. Place in a 13×9 cake pan and add the rest of the marinade on top. Cook in oven at 375 for 30-35 mins. Always cut in thickest part to make sure it is done. I have served raw chicken before….lets just say you DON’T want to do that.
Serve with some rice or my new FAVORITE find. Steamers in a bag by Green Giant. So good. A healthy salad is always good too.
AWESOME receipe.