Let me tell ya….this was incredibly delicious folks! The chicken was amazingly tender, moist and packed with fresh flavors! I served it with marinara sauce over a beautiful bed of pesto & garlic infused pasta and it was a real sensation for tonight’s dinner. It was so good even my one year old wanted seconds, so I would definitely say it will get rave reviews from your loved ones as well! Perfect to impress a crowd or wine & dine your significant other with a date night alongside a nice red wine.
The key is to marinate your chicken in a seasoned brine marinade at least the morning you prepare it but even better overnight. I marinated it in a seasoned blend of vinaigrette, basil and spicy diced tomatoes to make it extra special! When I served it up the crowd went wild for the pesto & garlic infused pasta and decided to go with fresh mozzarella cubes to keep the fresh theme going all the way through. I really hope your loved ones love this meal as much as mine did and until the next blog post…i wish you and yours bon appetit!
For the Marinade:
1 cup Italian dressing vingerette
1 can Rotel diced tomatoes and chilies
2 cloves garlic, minced
1/4 cup fresh basil, chopped
4 Boneless, skinless chicken breasts, pounded and well seasoned with kosher salt and lemon pepper
For the Main Course
1 medium onion, sliced
1 can Rotel diced tomatoes, undrained
1 1/2 cups fresh mozerella or mozzarella block, chopped
1 tablespoon Italian herb seasoning
1 lb of your favorite pasta cooked al dente and seasoned well and combined with 1/4 cup pesto and garlic Olive oil
1 cup quality Marinara sauce
In a large Ziplock bag or dish mix the marinade ingrediants and season the chicken very well then toss well in the bag or dish to combine and marinate your chicken that morning or even better overnight.
Cook pasta until al dente and season well with garlic olive oil and pesto and set aside.
In a large nonstick skillet drizzled with a little olive oil begin to grill the chicken on both sides about 2 minutes per side then reduce heat and add sliced onions and pour in diced tomatoes. Season the onions and tomatoes with a little salt and lemon pepper. Allow the vegetables to saute then add in about 2 tablespoons of water and cover skillet. Allow chicken to steam about twenty minutes or until cooked through. Be sure to check chicken often and add a few tablespoons of additional water to ensure chicken steams and doesn’t burn.
Once chicken is done, chop into bite size pieces and serve atop pasta with marinara sauce. Add in chopped mozzarella and basil and toss to combine.
Serve with either pasta or rice, green salad and baked bread and enjoy!