Even though Labor Day is long gone, there’s still plenty of time left for grilling!The flavors in this dish go so well together, I hope you’ll give it a try before grilling season is over.
Marinating the chicken is the key here, so you’ll want to do it for at least 2 hours.
In a Ziploc bag place 4 chicken breasts, 2 crushed garlic cloves, herbs of your choice, I used rosemary, oregano, and thyme, you can use fresh or dry. 1 tbl. of Dijon mustard, 3 tbl. of olive oil, 1/4 cup of balsamic vinegar, plus some salt and fresh ground pepper.
When done marinating, place on your grill to cook.
While your chicken is marinating grill your red peppers. Peel, seed, then cut them into a dice.Place in a bowl along with some crushed garlic, lots of fresh basil, red wine vinegar, olive oil, salt and black pepper. Let everything sit together at room temperature.
When your chicken breasts are done grilling, you’ll want to spoon this roasted red pepper salsa on top. You won’t believe how good these flavors taste together! So please, fire up your grill and give this a try!
Buon Appetito Everyone!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
