Suddenly I’m in the mood for grilling. Last night dinner was Grilled Basil Swordfish with Corn on the Cob. Tonight dinner was Grilled Bruschetta Chicken and Skewered Grilled Zucchini and Onions. (Looks more official with capitals, I think.)
The chicken dish was extremely good. The swordfish was too–just marinate the swordfish in a mix of olive oil and balsamic vinegar and add a good sized handful of chopped up fresh basil Then grill. Salt and pepper to taste. Lemon wedges on the side.
Italian salad dressing
3 or 4 pieces of sundried tomatoes from the jar diced up and mixed into the dressing.
Dice a tomato
slice up a good handful of fresh basil
press a clove of garlic into it (optional–the recipe doesn’t call for this, but I did it.)
stir in half cup of grated mozzarella
2 Tb of the italian dressing
3-4 small chicken breasts
Put the chicken in a ziplock bag and pour the marinade over. Squish it around and let it marinate for 4 hours in the fridge.
Grill the chicken, adding salt and pepper to taste. Remove from grill.
Top with Bruschetta Topping and broil til the cheese looks toasty.