We’re
having a BBQ tonight, great weather this long weekend in Italy. I’ve just finished
mowing the lawn and I am pooped. I’ve prepared a Blueberry pie for dessert which
I haven’t made it in ages.
I guess I
am getting homesick I spoke on the phone with my sister last night; we were discussing
her recipe among other things. Last time she visited the family in Italy she prepared
the BBQ chicken for us, it was delicious.
To
accompany the chicken I have prepared a few veggies: red peppers and zucchini,
which I will grill beforehand, and then add dressing on top.
Dressing:
¼ cup of extra virgin olive oil.
2 tbsp of
dried oregano
1 garlic
clove finely chopped
1 pinch of
salt
That’ it.
For the
chicken:
4 small
boneless chicken breasts
¼ cup Kraft
sundried tomato and oregano dressing.
We don’t
have this type of dressing in Italy so I use the dried tomatoes, put them in
the mixer, chop them up then add ¼ cup olive oil plus 3 tbsp of oregano. I mix all
of the ingredients until I get a smooth creamy mixture.
1 tomato
finely chopped
½ cup Kraft
4 cheese, Italiano shredded cheese, I use fresh provolone, Parmesan cheese, 1
mozzarella and Emmental. I chop them in the mixer and put them aside.
¼ cup
chopped fresh basil.
Heat BBQ to
Medium heat.
Cover half
the BBQ grill with a large sheet of heavy-duty foil. Meanwhile, place chicken in a shallow dish. Drizzle with 2 tbsp dressing.
Refrigerate
10 minutes.
Place
chicken on uncovered side of the BBQ grill and cook for 6 minutes. Meanwhile,
combine remaining dressing, tomatoes, cheese, and basil.
Turn
chicken over on foil-covered grate. Top with tomato mixture. Grill 8 minutes
until chicken is done. (170°F)
Besides the
grilled veggies I made a salad and fresh bread, I slice the bread and toast it on
the BBQ, and then I rub a garlic clove on the toasted bread slice. Afterward, I
use a spoon and pour some extra virgin olive oil on top.
If you like
anchovies, you can add a few on top afterward or add finely chopped tomatoes.
Bon
appétit.
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