It's usually our go-to restaurant there as the menu is so versatile. We can go multiple times and not have the same items.
One of my favorite dishes there is this bruschetta chicken. It's light and fresh, nothing to weigh you down when you are having a shopping marathon!
I was pleasantly surprised at how close this recipe is to the original.
Two thumbs up from hubby and the girl!
4 oz Chicken Breast (grilled right before serving)
Salt and Pepper to taste
1 Lb angel hair pasta
1 loaf Italian Bread
1 Stick of butter
⅛ Tsp salt
⅛ Tsp black pepper
⅛ Tsp Garlic powder
6-8 Roma tomatoes
2 Tbsp Olive oil
¼ Tsp salt
⅛ Tsp black pepper
2 Cloves minced garlic
10 Basil leaves
1 Cup balsamic vinegar
1 Tsp sugar
1. Melt butter in microwave
2. Stir in seasonings
3. Drizzle over bread
4. Bake at 350 until crispy and golden brown
1. Cook according to package directions
2. Drain. Toss with reserved tomato juices.
1. Wash, core, and dice tomatoes (Saving juices in a small bowl)
2. Wash, dry, and cut basil leaves into thin strips
3. Combine all ingredients and hold for 2 hours before use
4. Heat heavy bottom sauce pan.
5. Add 2 Tbsp olive oil, heat. Add garlic and sautee. Do not brown.
6. Add tomato and stir. Remove from heat.
1. Bring ingredients to a boil in a small sauce pan
2. Reduce heat
3. SImmer until liquid is reduced by 75% and becomes a syrup
1. Salt and pepper to taste
2. Grill until cooked through
3. Slice on the diagonal
Top with a scoop of tomato salad
Add chicken and drizzle balsamic glaze over chickenServe with garlic bread
This recipe was shared on: Flour me with Love, Pioneer Momma, Six Sisters Stuff, A Peek into my Paradise, Frugal Foodie Mama, Feeding Big, Kathe with an E, Ms EnPlace, Pint Sized Baker, Lamberts Lately, Miz Helen's Country Cottage, Crumbs and Chaos, What's Cooking Love, Living the Mom Life, Embracing Change, Love Bakes Good Cakes, Endlessly Inspired, Thirty Handmade Days, Tumbleweed Contessa, Will Cook for Smiles, The Weary Chef, Gooseberry Patch, and The Chicken Chick
Original recipe adapted from here