Ingredients
Scale
For the marinade
- 1/3 cup white wine (I used Santa Rita 120 Sauvignon Blanc)
- 1 tablespoon dried seasoning (I used Badia Complete Seasoning)
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
For the bruschetta
- 2 6-ounce boneless, skinless chicken breasts
- 2 ears corn (cleaned)
- 3 to matoes (halved)
- 4 cloves garlic (skin on)
- 4 green bulb onions (whole)
- 1 loaf French bread (cut into 1/2-inch slices)
- 5 tablespoons olive oil (divided)
- 2 tablespoons lime juice
- Salt and black pepper for seasoning
- Parsley for garnish
- Aluminum foil
Instructions
- Add the chicken breasts to a large, plastic zippered baggie along with all the marinade
- ingredients. Close the bag and massage the mixture a bit with your hands.
- Refrigerate for at least 30 minutes.
- Meanwhile, use a few sheets of aluminum foil to shape into a “basket” with curled up
- edges. Add the tomatoes and garlic and drizzle with 1 tablespoon of the olive oil, and
- season with a bit of salt and black pepper. Set aside.
- Use 2 tablespoons of the olive oil to brush one side of each slice of bread and set aside.
- Grill the chicken over medium-high heat for about 12 minutes or until done, turning
- once. Note: The FDA recommends that a safe internal temperature for chicken is 165
- degrees F, as measured with a meat thermometer. Remove the chicken when done and
- keep warm.
- Brush the corn and the green onions with about 1 tablespoon of oil and season with a
- bit of salt and pepper. Place them directly on the grill, along with the basket of tomatoes
- and garlic.
- Grill for several minutes, turning the corn and onions, or until a char develops. Remove
- from the grill. Turn oÒ the grill, but while it’s still hot, add the bread to the grill, oiled
- side down. Remove it once toasted.
- Cut the chicken into small cubes and set aside. Carefully cut the kernels oÒ the corn
- and add to a bowl. Dice the onions (all but the ends of the greens) and tomato, and
- remove the garlic from their skins and slice. Add the vegetables to the bowl with the
- corn.
- Drizzle the remaining 1 tablespoon of olive oil over the mixture along with the lime
- juice. Toss to combine.
- Add the bread to a Íat platter and spoon the cubed chicken over the top of each. Add
- a few heaping tablespoons of the vegetable mixture over the chicken, garnish with
- parsley, and serve.
- Category: Appetizer, Main