This weekend was one that was desperately needed because it was fun and relaxing, even if it was a little busy.
Saturday, after completing my 11-mile comeback run, M and I headed up to Dayton to meet up with an Air Force buddy of his and his girlfriend to tour the United States Air Force Museum. It was a lot of fun to see all of the different planes from the different eras of the Air Force (or the United States Army Air Force, as it was called before the inception of the Air Force in 1947). I love classic cars, and I decided that the same goes for classic planes. M and his friend regailed us with different stories about their time in Japan together, which was a lot of fun to hear about M’s life before we met.
After the museum we went to a favorite restaurant of mine when we’re in the area for agility trials–Company 7 BBQ in Englewood, Ohio. This place it great, with great beer and food! M has been wanting to go there, and his friend hadn’t been there, so it was fun introducing them to a favorite place. After a few hours there, M and I had to make the 2.5 hour trek back to Lexington and crashed.
After a filling breakfast on Sunday, we ran errands and came home to accomplish a few tasks–mowing the lawn, washing the dogs, washing the trucks (mine and his work truck), laundry, pack away the winter clothes, and clean out the garage. Whew! Lots of things that needed to be done, and we got them done together. So to celebrate, I fixed us a delicious, but healthy and easy, dinner, part of which I found on Pinterest.
I made my grilled zucchini with grilled bruschetta chicken, and a side of salad with dried cranberries, slivered almonds, and a new vinigerette. So delicious, and so easy. I can’t wait to make the chicken again (and I’m happy to say that yes, I actually do make the things that I pin on Pinterest!).
Here’s the recipe:
Grilled Chicken Bruschetta
2 boneless, skinless chicken breasts
1/2 cup Kraft Sun-Dried Tomatao dressing, divided
1 tomato, finely chopped (I cheated and got a can of petite diced tomatoes)
1/2 cup shredded, park-skim mozzarella cheese
1/4 cup chopped fresh basil, or 1 tbsp dried basil leaves (I used dried)
1.) Place chicken in resealed baggie with part of the sun-dried tomato dressing, seal, and turn over to coat the chicken. (I did one breast in each baggie.) Set aside in refrigerator for at least 10 minutes (I was able to have mine set for five hours–nice!).
2.) Place a large sheet of heavy duty foil over half of the grill and heat.
3.) Take chicken out of the baggies and set on the grill (not on the foil) for 8 minutes.
4.) While the chicken is grilling, combine the diced tomatoes, basil, cheese, and a little bit of the dressing in a container and mix thoroughly.
5.) Flip the chicken over and place on alumnium foil on the grill, then top with the bruschetta mixture. Close the lid and grill for another 6-8 minutes, until the chicken is cooked thoroughly.