So my latest blog plan is to also introduce you to some of the dinner selections at our house.
Tonight was something new. And something we fell in love with. Or, at least I did!
Chicken Bruschetta with asparagus and mushrooms
Marinade your chicken in sun dried tomato vinaigrette dressing overnight. I could only find this in Kraft but I did only look at one store.
The next night grill the chicken over medium heat. Before you toss the chicken on lay down some foil so you don’t lose any of the goodness.
While its grilling on one side cut up two tomatoes and half of a red onion. Toss in some low fat mozzarella cheese and a little bit of basil. Stir tomatoes, onions, cheese, a tablespoon or two of the vinaigrette, and basil together.
Head on back to the grill and throw on some asparagus and shrooms (or whatever else your little veggie heart desires). Flip the bird breasts over and top with the tomato goodness mixture. Let sit on the grill for 8-10 minutes.
Now deliver to your plate and get all that extra tomato, cheese, and onion goodness that slipped off and stayed on the foil.
Best part ever is that you have very little dishes to wash. Or, M does.
You see, we have this agreement that I cook and he cleans up. It really is an amazing thing!