Author Notes
This recipe has you headed to the grill twice, but I think it's worth the trips. For this I baked a brioche bread first (in my bread machine, using Beth Hensperger's recipe) and added a bunch of thyme to the dough, but definitly buy one to make it easier if you don't have the machine, the cookbook and the ingredients lying around ... —aargersi
Ingredients
- Marinated Chicken Breasts
-
2
boneless skinless chicken breasts
-
1/4 cup
thyme leaves (I used a combo of regular, lemon, and lime thyme because that's what I have growing - use what you can get your hands on)
-
1/4 cup
olive oil
-
1
large clove of garlic - rough chopped
-
zest and juice from 1 lemon
-
1 teaspoon
salt
-
1 teaspoon
pepper
- For The Bruschetta
-
1 cup
ricotta cheese
-
zest and juice from another lemon
-
1 tablespoon
thyme leaves (see combo above)
-
2
thick slices of brioche
-
10
each red and yellow cherry tomatoes
-
sliced fontina, enough to cover each bruschetta (according to how cheesy you like things)
-
olive oil
-
Pinch
salt
Directions
-
Combine all of the marinade ingredients (except the chicken of course) in a processor and whiz them around. Put the chicken in a dish or tupperware, pour the marinade over, flip them around to coat completely, and pop them in the fridge for 4 hours or so.
-
Heat the grill to medium high. Using two thin metal skewers (or wood - but you have to soak those in water for 30 minutes or so) skewer the tomatoes the long way. Brush them with olive oil and sprinkle on a pinch of salt. Grill the chicken breasts, on the last flip when there are just a few minutes left, grill the tomatoes - turn them carefully once (they want to flop around a bit, I actually more rolled than turned them). Also grill the brioche slices on one side only (this happens fast - keep an eye on them)
-
Turn the grill down to low (if you are using charcoal this will happen on it's own) and head in with the chicken, bread and tomatoes. Mix together the ricotta, thyme, and zest and juice from the lemon. Spread half on each of the toasted sides of the brioche. Now top with grilled tomatoes and slices of grilled chicken breast (which you just knew to slice after they rested for a few minutes even though I forgot to mention it). Now top with sliced fontina and sprinkle with a few of the thyme leaves that you most probably have all over the place by now (don't use the ones that fell on the floor)
-
Back out to the grill - place the brioches on the coolest part of the grill so the brioche will toast and the fontina will melt at the same time, and cover. When the cheese is melted you are ready to eat! Serve with additional lemon to squeeze over for those who really like a lot of lemon. ** I should have grilled lemon for this purpose but I didn't think about it until it was too late, but it's not too late for you! **
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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