Smothered Grilled Chicken
Dress Up the Ordinary
This simple recipe for grilled chicken topped with a colorful mixture of summer veggies is a winner for a weeknight meal or for dinner on the patio with friends. Fresh basil and crumbled feta or goat cheese add a delicious twist.
2 tablespoons olive oil, plus additional for coating chicken
1 large red onion, thinly sliced
1 large yellow bell pepper, trimmed, seeded and thinly sliced
1 pint grape or cherry tomatoes, halved
Salt and ground black pepper
2 teaspoons Glace de Poulet Gold®
1 cup water
4 boneless, skinless chicken breast halves (6-8 ounces each)
2 tablespoons chopped fresh basil or parsley
1/4 cup crumbled feta or goat cheese
Preheat the grill to medium.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and pepper and sauté for a few minutes until the vegetables are lightly browned. Add the tomatoes and season with salt and pepper. Reduce the heat to medium-low and add the Glace de Poulet Gold® and water, stirring until the concentrate dissolves. Simmer the vegetables in the stock until they are tender and the liquid has reduced slightly, about 5 minutes. Set aside.
Coat the chicken breasts with olive oil and season them with salt and pepper (or your favorite grilling rub). Grill the chicken a 4-6 minutes per side, turning once, until they're cooked through. Transfer the chicken to a plate and let rest for 5 minutes.
Gently reheat the vegetable mixture and add any juices the chicken has released while resting. Add the chopped basil and season to taste with salt and pepper. Serve the chicken topped with the vegetables and sprinkled with crumbled feta or goat cheese.
Wine Pairing: California Sauvignon Blanc or Beaujolais