So I did a bit of recipe experimentation today. I had Bruschetta at a resturant recently and was reminded of how yummy it was.  I also loves me some grilled chicken, so I wanted to try putting those two together.  In the end I was pretty happy with the results.  Pull out your grill and checkered table cloths for this one!

GRILLED BRUSCHETTA CHICKEN

-3 or 4 boneless, skinless chicken breasts

-4 Roma tomatoes, diced

-2 large leeks (slice ¾ in half moons and dice the rest)–if leeks scare you feel free to use regular onion, but don’t worry they won’t bite

-1 red bell pepper, diced finely

-3 large garlic cloves, minced

-1/2 cup fresh basil leaves, finely chopped

-2 Tbsp extra virgin olive oil

-2 Tbsp lemon juice

-1 Tbsp balsamic vinegar (optional)

*I’ll let you in on a little secret.  Pretty much all of the ingredient amounts in my recipes here are approximate, because I almost never actually use a measureing device…shhh…don’t tell.

Mix tomatoes, pepper, diced leeks, 2 of the minced garlic cloves, basil leaves, olive oil, lemon juice, and balsamic vinegar together in a bowl  and then transfer to a foil packet.

Take the leeks sliced in half moons and place them in a foil packet with extra virgin olive oil, pepper, and the remaining minced garlic clove.

I grilled the chicken breasts in foil with some olive oil and black pepper for 20-25 minutes at about 350 or medium-low heat.  Then I removed them from the foil and placed them directly on the grill for about 5 minutes on each side.

After about 20 minutes I placed the foil packets with the leeks and the tomato mixture on the grill and allowed them to cook until the chicken was done.

We had our meal with a fresh garden salad and some homemade garlic toast.  Top your chicken with the tomato mixture and leeks and enjoy.  We also added some chopped olives…mmm…olives!

I’m glad I’m finally writing a recipe on a full stomach, because I’m pretty sure this one would be making my mouth water otherwise!