Rosemary Chicken Skewers with Tomato Bruschetta

Tender chicken marinated and grilled

infused with the flavor of fresh rosemary

is the perfect end of summer main dish.

Top it with a bruschetta sauce using

a combination of your fresh garden 

tomatoes and your fresh

and you have created the

perfect harvest meal.

If you are like me, your rosemary has 

happily grown into long strong

sprigs that can be stripped of their

leaves as used as skewers for

grilling meat.

You can't imagine the flavor that using the

rosemary for the skewers infuses into the meat.

This is a WOW dish and it will make you

so proud of your gardening skills.

The chicken is cubed and marinated in a

rosemary flavored marinade so

you get the fabulous flavor on the

inside and the outside of the meat.

Pop some crusty bread on the grill and 

use that as the base for serving your chicken skewers

and your bruschetta sauce.  This is one of those

dishes where you will be saying "Mmmmm..." with 

every luscious bite.

Rosemary Chicken Skewers

6 large strong fresh rosemary sprigs (8-10 inches)

6 boneless, skinless chicken breasts

Marinade

1/2 C. olive oil

2 T. balsamic vinegar

1/2 tsp. salt

1 tsp. dijon mustard

1 T. finely chopped fresh rosemary

1/4 tsp. ground black pepper

Bruschetta

crusty bread, sliced

olive oil

fresh garlic

 Tomato Bruschetta Topping

3 C. chopped mixed tomatoes (I love to add the yellow, but

if you don't have any, just use red)

2 cloves fresh garlic, crushed

1/2 C. finely chopped fresh basil

1/4 C. olive oil

1 tsp. salt

1 T. balsamic vinegar

a few grinds fresh pepper

Make the Tomato Bruschetta Topping by

gently mixing the ingredients together and set aside.

Cube the raw chicken.  Strip the leaves off the 

rosemary sprigs leaving the leaves on the top one inch.

Thread the chicken onto the skewer and place in a deep

baking pan.  

Whisk together the marinade ingredients and brush

on the skewers.  Cover and refrigerate for 30 minutes

to one hour.  Remove from fridge and heat the grill.

While the grill is heating brush the crusty bread

with olive oil.

Grill the chicken.  When the chicken is almost

done, grill the bread alongside of it.  When the

bread is done rub it with the fresh garlic clove.

To serve, place the toasted bread on the plate, top 

with the chicken skewer and then finish with

the Tomato Bruschetta  sauce.

Serve with parmesan if desired.

What a great, fresh harvest meal

using your rosemary, tomatoes and basil.

If you are lucky enough to live in a place where the

rosemary doesn't freeze, you can make this year round.

We have successfully dug up our rosemary plants

and kept them alive in the kitchen all winter,

but here in Utah they won't winter over.