We’re having a BBQ tonight, great weather this long weekend in Italy. I’ve just finished mowing the lawn and I am pooped. I’ve prepared a Blueberry pie for desert which I haven’t made in ages.
I guess I am getting homesick I spoke on the phone with my sister last night; we were discussing her recipe among other things. Last time she visited the family in Italy she prepared the BBQ chicken for us, it was delicious.
To accompany the chicken I have prepared a few veggies: red peppers and zucchini, which I will grill beforehand, and then add a dressing on top.
¼ cup of extra virgin olive oil.
2 tbsp of dried oregano
1 garlic clove finely chopped
1 pinch of salt
For the chicken:
4 small boneless chicken breasts
¼ cup Kraft sundried tomato and oregano dressing.
We don’t have this type of dressing in Italy so I use the dried tomatoes, put them in the mixer, chop them up then add ¼ cup olive oil plus 3 tbsp of oregano. I mix all of the ingredients until I get a smooth creamy mixture.
1 tomato finely chopped
½ cup Kraft 4 cheese, Italiano shredded cheese, I use fresh provolone, Parmesan cheese, 1 mozzarella and Emmental. I chop them in the mixer and put them aside.
¼ cup chopped fresh basil.
Heat BBQ to Medium heat.
Cover half the BBQ grill with large sheet of heavy -duty foil. Meanwhile, place chicken in shallow dish. Drizzle with 2 tbsp dressing.
Refrigerate 10 minutes.
Place chicken on uncovered side of BBQ grill and cook for 6 minutes. Meanwhile, combine remaining dressing, tomatoes, cheese, and basil.
Turn chicken over on foil-covered grate. Top with tomato mixture. Grill 8 minutes until chicken is done. (170°F)
Besides the grilled veggies I made a salad and fresh bread, I slice the bread and toast it on the BBQ, and then I rub a garlic clove on the toasted bread slice. Afterwards I use a spoon and pour some extra virgin olive oil on top.
If you like anchovies, you can add a few on top afterwards or add finely chopped tomatoes.