This grilled chicken is just as good by itself. You could marinate and grill it according to the directions and top a salad with it.
The sauce is similar to Panzanella salad. It sounds kind of strange but bare with me. It is tasty on grilled chicken and would also be good on fish. This another good way to use up stale bread instead of wasting it.
Here are some tips from Howtodothings.com on how to grill your chicken to perfection!
Grilled Chicken with Panzanella Sauce
- 4 boneless and skinless chicken breasts, trimmed of all fat
- 1 TBS. balsamic vinegar
- 1/4 c. olive oil
- 2 TBS. powdered Italian dressing mix
- 2 slices dry stale bread
- 1/2 c. roasted red peppers
- 1 large tomato, roughly chopped
- 2 TBS. prepared pesto
Place chicken breasts in a ziploc bag. Add vinegar, olive oil, and dressing mix to the chicken. Marinate for at least 8 hours for best flavor. Grill approximately 6 minutes per side or until internal temperature reaches 165 degrees.
For the sauce: In a food processor process bread, peppers, tomato, and pesto until a paste is formed. Serve sauce over grilled chicken or fish. Serves 4.
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Photo by Kendra Browning
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