For Bruschetta
2 cups Grape tomatoes, halved
3 garlic cloves, sliced
0.25 cup chopped parsley
0.50 loaf of Semolina bread, cubed and toasted
0.25 cup basil, chopped
0.50 cup red onion, chopped
Tantillo Balsamic Vinegar
Tantillo Extra Virgin Olive Oil
1.50 tbsp Tantillo Lemon Juice
Tantillo Balsamic Bliss
Salt
For chicken
3 chicken breast
Flour
Salt and pepper
Canola oil
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!
Ingredients
For Bruschetta
2 cups Grape tomatoes, halved
3 garlic cloves, sliced
0.25 cup chopped parsley
0.50 loaf of Semolina bread, cubed and toasted
0.25 cup basil, chopped
0.50 cup red onion, chopped
Tantillo Balsamic Vinegar
Tantillo Extra Virgin Olive Oil
1.50 tbsp Tantillo Lemon Juice
Tantillo Balsamic Bliss
Salt
For chicken
3 chicken breast
Flour
Salt and pepper
Canola oil
Directions
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!
Grilled Chicken Bruschetta
