Grilled Chicken with Brushetta Recipe from Mama Melrose's
2 each chicken breast
1 ½ tbsp olive oil
¼ tsp Kosher salt
¼ tsp fresh ground black pepper
1 each yellow squash, slice both squash and zucchini lengthwise in quarters
1 each zucchini, slice both squash and zucchini lengthwise in quarters
Coat chicken with 1 ½ tbsp olive oil and salt and pepper and grill.
Toss vegetables with 2-3 tbsp ofbasil pesto and grill over open flame. Place on dish. Top with grilled chicken, sliced on a bias.
Top chicken with 2-3 tbsp of tomato brushetta and finish with the balsamic reduction drizzled across the top.
1 cup diced yellow tomato
2 cups diced vine ripened tomatoes
1/8 cup basil chiffonade
2 tsp shallots - minced
¼ tsp garlic (minced)
Ground black pepper to taste
Kosher salt to taste
¼ cup red onion diced
¼ cup balsamic vinegar
Cut tomatoes in half and squeeze the seeds out. Cut to a 1/3" wedges. Blend the rest of the ingredients in bowl.