Grilled Chicken Bruschetta
April 6, 2016
1Put tomatoes in bowl and lightly salt. Add garlic, parsley, bread, basil and onion to bowl.
2Drizzle Tantillo Balsamic Vinegar and Tantillo Extra Virgin Olive Oil. (About a 1:2 ratio- you can mix the Tantillo Vinegar and Tantillo Extra Virgin Olive Oil in a separate bowl to taste, then add to tomatoes)
3Add Tantillo Lemon Juice. Sprinkle with salt and pepper to taste, and a touch of red pepper flakes if desired. Mix everything together and refrigerate for about 10 minutes.
4While bruschetta is resting in the refrigerator, cook the chicken.
5Lightly dredge the chicken in flour with salt and pepper.
6Coat pan with canola oil and heat over medium-high heat.
7Add chicken. Cook on both sides, about 5-6 minutes, until lightly browned, cooked through and tender.
8Plate chicken and scoop bruschetta mixture on top. Lightly drizzle Tantillo Balsamic Bliss. Buon Appetito!