Oh fresh, sweet, vine-ripened ruby red tomato…
How I love you from my head to-ma-toes!
It is tomato time of year around here, and there is nothing finer than a fresh-picked tomato right from the vine to the dinner table.
For today’s #WorldWatercolorMonth painting, I give you …. the Tomato…. in Daniel Smith Pyrrol Scarlett, Hansa Yellow, Green Gold, and Sap Green.
And to celebrate, here is a recipe for what we had for dinner the other evening – Brushetta Chicken. A plump grilled chicken breast smothered with fresh mozzarella cheese and topped with sweet, juicy tomatoes, basil, and garlic.
Oh the yumminess!
And even better – oh the easiness!
Hope you’ll give this winner winner chicken dinner a try. We had it with some brown rice and quinoa and a fresh spinach salad. How will you serve yours?
- 4 Boneless, Skinless Chicken Breasts seasoned with garlic herb seasoning and salt
- 1 large ripe red tomato
- 1 large ripe yellow tomato or 1 cup yellow cherry tomatoes
- 1/4 cup chopped fresh basil
- 1 large garlic clove minced
- 1 tsp salt
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 4 slices fresh mozarella cheese, optional
Prepare Bruschetta by chopping tomatoes and combining with chopped basil, minced garlic, salt, olive oil and vinegar. Let sit and flavors mingle while you grill chicken breasts.
Top grilled chicken breasts with slices of mozzarella cheese, if desired, for last few minutes on grill and let melt.
To serve, top grilled chicken breast with large spoonful of fresh bruschetta and enjoy!
Cheers & Hugs,