Grilled chicken breast seasoned with bruschetta, parsley and a blend of Italian cheeses stacked on top of crispy red potatoes, fried onions and red & green peppers. Topped with scampi sauce.
SCAMPI BUTTER SAUCE
1/2 to 1 c. butter
1 tbsp. finely minced fresh garlic
8 oz. clam juice
1/4 c. flour
1 tbsp. minced parsley
1/3 c. white wine
Juice of 1/2 lemon
1 tsp. dry basil
1/4 tsp. nutmeg
Salt and pepper to taste
1/2 c. half and half
6 roma tomatoes, diced
2 cloves garlic, chopped
3 Tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 Tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
CHICKEN and VEGETABLES
4 boneless skinless chicken breasts
1 large onion, sliced fajita style
1 red pepper sliced fajita style
1 green pepper sliced fajita style
Make the Scampi Sauce
Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 1/2 hour to 45 minutes.
Make the Bruschetta
Whisk together chopped garlic, vinegar, salt, pepper, and parsley.When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Cook the Chicken and Vegetables
Grill the chicken breasts and vegetables until done. Place the vegetables on the plate, add the chicken then top with the sauce and the add the bruschetta.