start by marinating chicken breasts in balsamic vinegar (i did mine overnight but i’m sure you could marinate them for an hour or so in the fridge)
throw those babies on the grill (ohhhhh…it makes me so giddy to think that it’s about that time to fire up the old grill)
while the chicken are cooking….get those carmalized onions started….i sliced up 3 white onions and throw them on medium high heat into a skillet with some olive oil
Carmalized Onions take a little time (about 30 minutes) but they are ohhhhh so worth it…when the olive oil starts to wear off, i add water instead of olive oil….just to make them a little healthier…stir about every 3 minutes to keep from burning.
Now onto the Bruschetta…i actually went to hyvee to buy premade bruschetta and realized it was $8 for a eentsy teensty tiny little jar…so i decided to try my hand at making my own…and it was a success…you say tomato, i say tomat-a (seriously…i do…potat-a and tomat-a…my family makes fun of me!
in a small bowl combine 2T olive oil, 2T balsamic vinegar, 1 T garlic, 1 T basil (remember those toothpaste spice tubes i blogged about here….perfect for this recipe) and salt and pepper) Now add 1 can of petite diced tomatoes…(tomat-as) MIX IT and THAT’S IT….
now add the bruschetta to cooked penne pasta, get those chickens off the flame and hopefully your onions are beautiful and carmalized…because now we’re gonna add it all together and then you are going to thank me for sharing this wonderful recipe (once again that i borrowed from Iowa Girl Eats!)
Layer noodles on plate, place ever so gently your chicken breast on top and cover with carmalized onions….ENJOY….your welcome!
This meal is pretty much gonna be served at one of our famous summer firepits…people are lining up already!