Monday, September 2, 2013

Weeknight Dinner: Bruschetta Chicken Tacos

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I can't believe that today is Labor Day.  I mean, where did the summer go?  I feel like I might have worked my way right out of a summer.  John probably agrees since he likes to put his arms next to mine and admire his gorgeous tan next to my ghostly pale skin.  I don't even think we got to the beach once this summer; poor John, he loves the beach.

Earlier in the summer we planned a 'bucket list' of sorts of things we wanted to do and see in NYC from June - August.  There were 12 things on the list and we did...2 of them.  So forgive me, but I'd like to hold on to summer just a little bit longer.  Granted, there are things I love about the fall - football being a big one.  But all the rest - the itchy sweaters, jeans, cold weather, working until it's dark out (well, I pretty much do that anyway but it will be much worse soon) - autumn can keep all that.

The fact is September is also going to pass us right on by and maybe, if we're lucky, we'll be able to hold on to a tiny part of autumn in October.  Until then, I'm cooking up a storm with the best produce summer has to offer.  This dinner was an inspired one filled with a mixture of all things I love - bruschetta, balsamic vinegar, and tacos.  It's so easy, and yummy, that while the weather is still nice, it's worth cranking up the grill and delivering these just to enjoy the last few tastes of summer.
Bruschetta Chicken Tacos
Serves:  4 (8 tacos)
Balsamic Drizzle:
1 cup balsamic vinegar
1 tablespoon sugar

2 large tomatoes, diced
1/2 red onion, diced
1/2 cup basil, loosely torn
1 tablespoon olive oil 

Chicken Tacos:
2 chicken breasts
2 tablespoons balsamic vinegar
1 tablespoon salt
2 tablespoons black pepper
8 soft taco shells (we like the small 6-inch ones)

Balsamic Drizzle: In a small saucepan over medium heat, combine balsamic vinegar and sugar.  Cook until reduced by half (about 8 tablespoons remaining).  Set aside.

Bruschetta:  In a large bowl combine tomatoes, onion, basil, and olive oil.  Set aside.

Chicken Tacos:  Slice the chicken breasts in half length-wise so they form 4 thin cutlets.  Brush with balsamic vinegar and season with salt and pepper.  Grill the chicken for 5-7 minutes, on each side, until cooked through.  Thinly slice the chicken.  Place the chicken evenly among the taco shells.  Top with bruschetta and then balsamic drizzle.  Serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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