Monday, April 15, 2013

Recipe Monday

{Bruschetta Chicken & Greens}

2-3 boneless chicken breasts
1 T. olive oil
1T balsamic vinegar 
1/2 t. salt
1/4 t. fresh ground pepper 

2 medium tomatoes, diced
1/2 a medium white or red onion diced
1T balsamic vinegar 
s&p to taste 
4-5 leaves of fresh basil, cut into small pieces 

fresh greens or lettuce
Cheese of your choice (I used diced provolone) 
And I used a little bit of cut up cooked bacon (because you know, we can't have it be TOO healthy.) ;)
I would have topped with diced avocado as well, but ours went bad fast. 

Marinade chicken breasts in olive oil, balsamic vinegar, salt and pepper for as long as you can.  I usually put them in a bag with marinade frozen over night and throughout the next day.  If they are already thawed, marinade for a few hours. 

Cook chicken in oven, grill or in pan on stove. 

Lay chicken on a bed of greens with cheese and other toppings.  Top chicken with bruschetta (let some of the juice from Bruschetta drip onto your salad as dressing.)   


Menu Monday: 
M- Chicken Lo Mein, wontons
T- Santa Fe Chicken Sandwiches, chips & guac
W- Baked Ravioli, roasted zucchini and rolls
Th- Beef and rice, glazed carrots, crescents
F- Baked tacos
S- Nachos
Su- Family night (eating out or ordering in)

Baking: cake batter cookies with chocolate chips


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