Easy, snappy and beautiful. Doesn't get any better for a hot appetizer platter for a party or a quick family supper. Small plates rule for bariatric eating.
Ingredients
10 chicken tenders, usually in packages of 7 to 10 - if large, cut lengthwise
Bamboo skewers
Italian seasoning blend - or just salt and pepper
1/2 cup balsamic vinegar
2 ripe Roma tomatoes, diced
1/4 cup chopped fresh Italian flat leaf parsley
1 garlic clove, finely minced
1 tablespoon olive oil
Instructions
Preheat broiler or outdoor grill.
Thread the chicken tenders on the skewers, season on both sides, arrange on sheet pan and set aside.
Bring balsamic vinegar to a boil in a small pot, reduce heat and simmer until thick and syrupy, 8 to 10 minutes and set aside.
Toss the diced tomatoes, parsley, garlic and olive oil. Season with salt and pepper.
Cook the chicken skewers 3 minutes per side, until cooked through and no longer pink.
Arrange on a platter, scatter with seasoned tomato bruschetta and drizzle with the balsamic syrup.
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