Ingredients
The following ingredients have 6 Servings
- 0.25 cup lemon juice
- 0.5 cup olive oil
- kosher salt (or sea salt)
- freshly ground Black pepper (to taste)
- 2 cloves garlic cloves (minced)
- 1 small onion (minced)
- 1 tsp fresh thyme (finely chopped)
- 0.25 tsp Cumin
- 6 boneless Chicken breasts (halves)
- 3 Tbsps olive oil
- 3 cups italian Bread (cut into 1 inch cubes)
- 1 tsp kosher salt
- 2 large, ripe tomatoes (cut into wedges)
- 1 handful ripe Cherry tomatoes (halved)
- 2 yellow tomatoes (cut into wedges)
- 1 Cucumber (rinsed and chopped)
- 1 Red onion (peeled and sliced)
- 3 sprigs fresh Basil (leaves plucked)
- 1 cup Parmesan shaved (optional)
- 0.25 cup favorite Vinaigrette
- freshly ground Black pepper (to taste)
Instruction
- For Grilled Chicken Breasts:
- In a small glass bowl combine the first eight ingredients to create the marinade.
- Place the chicken and the marinade in a one gallon resealable plastic storage bag. Squeeze bag to several times to thoroughly coat the chicken. Seal and refrigerate for at least 4 hours or overnight.
- Prepare grill for indirect grilling and lightly oil grill grate. Grill chicken over indirect medium heat for about 5 to 6 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170º F.
- Serve with Tuscan Bread Salad.
- For Tuscan Bread Salad:
- Heat oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 8-10 minutes, or until golden brown.
- In a large bowl, mix the tomatoes, cucumber, red onion, basil leaves and Parmesan. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper. Serve.
