I made Lori's Grilled Chicken Bruschetta last night for dinner and it was AWESOME! I too, marinated my boneless chicken thighs for the majority of the day. I had picked up some lovely Heirloom tomatoes at the Market this past weekend so was able to use those along with some fresh basil (swoon), garlic and olive oil for the Bruschetta mixture. I popped a slice of Havarti on the chicken (which I cooked under the broiler instead of on the BBQ....it'd be even better grilled but the broiler worked just fine this time) and then spooned the tomato mixture over top and then a bit of the salad dressing that had reduced on the stove top. It totally makes sense but I have never thought to make a reduction sauce out of salad dressing and it does the trick quite nicely. The only thing I would change up for next time is that I would skip using the Ken's Steakhouse Balsamic Salad dressing and try just use a regular Balsamic Vinagrette that I made as both hubby and I thought the dressing was just a tad sweet. Which is weird because I checked the sugar content on the salad dressing bottle and it says there is only 3g of sugar per serving. But this can easily be changed up so I'll just try it next time and see what happens. This was a fantastic yummy recipe and one that is totally going in to our regular rotation. Thanks Lori!
The Havarti was super nice on this Marie. Thank you Frankieanne, but the dish is one of those that doesn't lend well to having its picture taken really. :) LOL, exactly ML2C, It is indeed buried under there. :) Thanks everyone and thanks again Lori. Jim gets to take the leftovers for his lunch today!