Tag Archives: Chicken

Honey Roasted Chicken – Holiday Chicken

Posted on March 31, 2023 | Leave a comment

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Winner Winner Chicken Dinner-Mustard and Balsamic

Posted on January 23, 2023 | 2 comments

 

 

 

I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe. It is sort of a Balsamic Chicken with a hint of mustard. 

I will say that sometimes I don’t have rosemary and have all the other ingredients and it is just as tasty! So no worries if you don’t like Rosemary or if you just don’t have it in the house. I couldn’t find any fresh Rosemary yesterday so it had none! All Good!

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs or 1 package of thighs about 1 – 1 1/2 lbs. you can double recipe but you probably don’t need to double olive oil — maybe 3/4 cup for double but double down on everything else if you’re doubling

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/4  cup of Olive Oil 

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken and mix around so chicken gets a good covering on all sides.  I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 50 minutes  or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. If you’d like for maybe 2 minutes you can put under the broiler but watch it carefully so it doesn’t char too much, I do this sometimes if it doesn’t have a nice crust from baking it.  Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!

Once cooked I spooned a little cooked marinade over the chicken and rice! and served with burnt brussels this time out or any vegetable will do.

Yummy!

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Chicken in One Pan with Garlic, Tomatoes and Potatoes

Posted on October 22, 2022 | Leave a comment
IMG_6426
chicken nestled in the baking pan with vegetables
IMG_6424
cut up potatoes, tomatoes, fresh thyme and pieces of smashed garlic.
IMG_6427
finished product–crispy chicken with delicious veggies

You all know by now how very much I love one pan meals. I am talking about everything goes in one pan into the oven and cooks. Not slow cooked just regular meals in one pan!!!!! So simple to prepare , you’ll look like you really know what you’re doing and so delicious to eat. This one got a ringing endorsement from Joel and he’s as fussy as they come. This one should be perfect for whole family and should serve 4 . This is what I did. Last night I just used chicken thighs you can use whatever parts of chicken you prefer. Skin on Bone in is preferred here. 

*you’ll need a large baking dish, I used a ceramic one as shown. Pyrex works well here as well.

Ingredients:

1 1/2 lbs.  Yukon gold potatoes ( I used about 4 for just the 2 of us ) peeled and cut into about 8 pieces each potato, you’ll want potatoes to be uniform in size so they all cook the same amount of time

6 cloves of garlic smashed ( take the whole garlic clove and whack it with the back of the knife and then remove skin)

1 pint cherry tomatoes or grape tomatoes

2 Tablespoons olive oil

app. 12 sprigs of fresh thyme

app. 1 – 2 teaspoons of kosher salt for potatoes and chicken

app. 1/2 to 1 teaspoon freshly ground black pepper

*1/4 teaspoon crushed red pepper–we love the heat but if you don’t just omit

1 whole chicken cut up in 8’s or 10’s , I ask butcher to remove the backbone and cut into 8’s or 10’s. App. 3-4 lbs. total or 6 chicken thighs bone and skin-on

Directions:

Preheat the oven with the oven rack in the middle to 425 degrees.

Spray the baking dish with a cooking spray (Pam) I mean you want the baking dish to clean up easy right?

Peel the potatoes and cut up into bite size pieces. Add to the sprayed baking dish . Smash and peel the garlic. Rinse the tomatoes and add as well along with the thyme.

Drizzle with the 2 tablespoons of olive oil. Season with about 1/2 teaspoon of salt and app. 1/4 teaspoon of freshly ground black pepper and the crushed red pepper. Toss it all together with your clean bare hands and spread into a single layer.

Rinse the chicken and pat dry with paper towels. Season both sides of the chicken with app. 3/4 teaspoon  and 1/2 teaspoon of black pepper. I am pretty liberal with the salt here because I feel chicken can be rather bland. Use at your own discretion and what works best for you and your family. Place the chicken amongst the vegetables , see my pictures for how I did it. Roast until the chicken is cooked through and the potatoes are tender. App. 50-60 minutes.

*A little note on the chicken. I checked my chicken after 50 minutes and it was done so I removed to a plate and covered with aluminum foil to keep warm . I placed potatoes back in oven for another 10 mins. or so till they were done. Delicious! the tomatoes burst and were perfect served alongside the chicken and potatoes.

*to check doneness of chicken–a meat thermometer inserted into the breast at middle part should read 160 degrees.

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Honey Roasted Chicken – Holiday Chicken

Posted on September 16, 2022 | Leave a comment

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times as I have and it’s always to raves from the family.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

Chicken Prep

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Lime-Garlic and Ginger Chicken —

Posted on August 15, 2022 | 1 comment

Vm I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.

Ingredients:

1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.

Directions:

Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!

 

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Easy Peasy Chicken Caprese

Posted on July 27, 2022 | Leave a comment

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer . It is light and delicious and makes for a beautiful salad as well and you can serve it at room temperature. I made this last night with burnt brussel sprouts on the side . You’re not going to believe how easy this is. It’s amazing!

Follow me on Instagram @cookingwithcandi

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices) available in most cheese sections of the supermarket ( Whole Foods)

4 skinless, boneless chicken breast halves , I buy them pounded thin or use chicken tenderloins –you just don’t want them too too thick

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

*a little cut up basil is always a good idea!

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

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Chicken in One Pan with Garlic, Tomatoes and Potatoes

Posted on February 10, 2022 | Leave a comment
IMG_6426
chicken nestled in the baking pan with vegetables
IMG_6424
cut up potatoes, tomatoes, fresh thyme and pieces of smashed garlic.
IMG_6427
finished product–crispy chicken with delicious veggies

You all know by now how very much I love one pot meals. I am talking about everything goes in one pan into the oven and cooks. Not slow cooked just regular meals in one pan!!!!! So simple to prepare , you’ll look like you really know what you’re doing and so delicious to eat. This one should be perfect for whole family and should serve 4 . This is what I did. Last night I just used chicken thighs you can use whatever parts of chicken you prefer. Skin on Bone in is preferred here. We prefer the dark meat so the chicken legs work well here as well. If I were using breasts I would cut in 1/2 so the cooking time would work. Very tasty indeed.

*you’ll need a large baking dish, I used a ceramic one as shown. Pyrex works well here as well.

Ingredients:

1 lb.  Yukon gold potatoes ( I used about 4 for just the 2 of us ) peeled and cut into about 8 pieces each potato, you’ll want potatoes to be uniform in size so they all cook the same amount of time — I don’t always peel the potatoes it’s not really necessary on these it’s up to you — sometimes I do and sometimes I don’t

6 cloves of garlic smashed ( take the whole garlic clove and whack it with the back of the knife and then remove skin) if you prefer you can mince the garlic and add it in also up to you and your preference– sometimes I do and sometimes I don’t depends on my mood

1 pint cherry tomatoes or grape tomatoes– I leave them whole

2 Tablespoons olive oil

app. 12 sprigs of fresh thyme

app. 1 – 2 teaspoons of kosher salt for potatoes and chicken

app. 1/2 to 1 teaspoon freshly ground black pepper

*1/4 teaspoon crushed red pepper–we love the heat but if you don’t just omit

1 whole chicken cut up in 8’s or 10’s , I ask butcher to remove the backbone and cut into 8’s or 10’s. App. 3-4 lbs. total you can use whatever parts of the chicken you prefer I usually use all dark meat but I have used both

Directions:

Preheat the oven with the oven rack in the middle to 425 degrees.

Spray the baking dish with a cooking spray (Pam) I mean you want the baking dish to clean up easy right?

Peel the potatoes and cut up into bite size pieces. Add to the sprayed baking dish . Smash and peel the garlic. Rinse the tomatoes and add as well along with the thyme.

Drizzle with the 2 tablespoons of olive oil. Season with about 1/2 teaspoon of salt and app. 1/4 teaspoon of freshly ground black pepper and the crushed red pepper. Toss it all together with your clean bare hands and spread into a single layer.

Rinse the chicken and pat dry with paper towels. Season both sides of the chicken with app. 3/4 teaspoon  and 1/2 teaspoon of black pepper. I am pretty liberal with the salt here because I feel chicken can be rather bland. Use at your own discretion and what works best for you and your family. Place the chicken amongst the vegetables , see my pictures for how I did it. Roast until the chicken is cooked through and the potatoes are tender. App. 50-60 minutes.

*A little note on the chicken. I checked my chicken after 50 minutes and it was done so I removed to a plate and covered with aluminum foil to keep warm . I placed potatoes back in oven for another 10 mins. or so till they were done. Delicious! the tomatoes burst and were perfect served alongside the chicken and potatoes.

*to check doneness of chicken–a meat thermometer inserted into the breast at middle part should read 160 degrees.

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Winner Winner Chicken Dinner-Mustard and Balsamic

Posted on October 8, 2021 | 1 comment
IMG_7542

Chicken in Marinade for 1/2 hour

IMG_7548

Chicken finished cooking

 

IMG_7553 (2)

plated chicken

 

IMG_7538

Lemon and chopped Rosemary

IMG_7545 I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe. Also great made in the air fryer .

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs or 1 package of thighs about 1 – 1 1/2 lbs. you can double recipe but you probably don’t need to double olive oil — maybe 3/4 cup for double but double down on everything else if you’re doubling

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/4  cup of Olive Oil 

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken and mix around so chicken gets a good covering on all sides.  I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 50 minutes  or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. If you’d like for maybe 2 minutes you can put under the broiler but watch it carefully so it doesn’t char too much, I do this sometimes if it doesn’t have a nice crust from baking it.  Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!

Once cooked I spooned a little cooked marinade over the chicken and rice! and served with burnt brussels this time out or any vegetable will do.

Yummy!

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Honey Roasted Chicken – Holiday Chicken

Posted on August 26, 2021 | 2 comments

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times as I have and it’s always to raves from the family.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

Chicken Prep

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Easy Peasy Chicken Caprese

Posted on June 26, 2021 | Leave a comment

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer . It is light and delicious and makes for a beautiful salad as well and you can serve it at room temperature. I made this last night with burnt brussel sprouts on the side . You’re not going to believe how easy this is. It’s amazing!

Follow me on Instagram @cookingwithcandi

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

*a little cut up basil is always a good idea!

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

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