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An easy, healthy and refreshing meal with a kick.
In a small bowl, whisk together vinegar, oil, steak seasoning, 3 minced garlic cloves, mustard, sriracha, 1 teaspoon salt and 1 teaspoon pepper. Pour marinade into a large Ziploc bag, add the chicken, seal the bag, move the chicken around to coat it in the marinade and then put it in the refrigerator to marinate overnight.
In a seperate bowl, combine tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, tarragon, lemon juice and crushed red pepper. Cover and refrigerate overnight.
The next day, preheat grill to medium high heat. Cook chicken breasts for 5 minutes per side or until cooked through (165 F).
Serve chicken topped with the bruschetta mixture.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!