Garlic olive oil ·
Herbs of Naples balsamic ·
Meat and Poultry ·
Olive Bruschetta Spread ·
Thyme balsamic ·
Grilled Balsamic Chicken with Olive Tapenade
Grilled Balsamic Chicken with Olive Tapenade
Meat and Poultry
Ingredients
- 2 skinless boneless chicken breasts
- 1/4 cup Fustini's Garlic olive oil
- 1/4 cup Fustni's Thyme balsamic vinegar
- 1/8 cup wholegrain mustard
- 1 1/2 tablespoons Herbs of Naples balsamic vinegar
- 3 cloves garlic pressed or minced
- Juice of 1/2 lemon
- 1 heaping tablespoon chopped fresh herbs such as rosemary or thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Olive Bruschetta Spread
- 1 tablespoon sundried tomato, diced
- feta cheese
Directions
- Place chicken in a large bowl. In a small bowl whisk together the Fustini's olive oil, balsamic vinegars, mustard, garlic, lemon juice, fresh herbs, salt and pepper. Reserve half of the marinade, and add the other half to the chicken. Marinade 30 minutes to 2 hours.
- Heat one side of the grill for direct heat. Drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot side of the grill. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. Transfer a few tablespoons of the reserved marinade to another bowl and use it to baste the chicken with and flip. Continue cooking, basting, and flipping until the breasts have an internal temperature of 165 degrees. Remove chicken from grill, cover and let rest for 5 minutes. To serve, combine bruschetta spread and tomatoes. Top with tomatoes, feta and any reserved marinade.
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