Grilled Chicken with Balsamic Roasted Peppers

GRILLED CHICKEN with Balsamic Roasted Peppers
Brio Tuscan Grille Restaurant Recipe

2 (3 oz.) pieces of chicken breast, pounded to 1/4 inch thickness
1 teaspoon allspice
6 roasted red peppers
2 tablespoons balsamic glaze
3 ounces farro
3 ounces quinoa
1 ounce asparagus, blanched and cut into 1 1/2 inch pieces
2 ounces grape tomatoes, halved
1 tablespoon Pesto Vinaigrette (see recipe)
1/2 tablespoon sliced almonds, toasted
1/4 teaspoon salt and pepper mix
1 tablespoon basil, julienned
1/2 tablespoon feta cheese

Pesto Vinaigrette:
9 ounces store bought light Italian dressing
2 ounces store bought cilantro pesto
1 tablespoon fresh cilantro, diced
1/4 teaspoon extra virgin olive oil

For the Chicken: Season chicken with allspice and spray with olive oil. Grill chicken on both sides until it reaches an internal temperature of 165 degrees. Place peppers in a warm saute pan and put in a 450 degree oven for 30 to 40 minutes, Let cool for 30 minutes before removing the stems. Drizzle with balsamic glaze to coat Heat a nonstick saute pan and spray with olive oil spray. Add farro and quinoa, then saute over medium heat Add tomatoes and asparagus to saute pan Add pesto vinaigrette, almonds, and salt and pepper. Heat through.

For the Vinaigrette: Combine ingredients in a stainless steel mixing bowl. Whisk together until incorporated. Transfer to a storage container. Cover and refrigerate up to 48 hours.

To Serve: Place the sauteed ingredients in center of large, round plate, piled high in the center. Top with hot, glazed peppers, reserving two pieces. Stack chicken on top Place left-over peppers on top of chicken. The pesto vinaigrette must be added right before plating Drizzle balsamic glaze around plate. Garnish with almonds, basil, and feta.

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