4 boneless skinless chicken breasts (approximately 2 pounds)
1 bottle Lucky’s Market Tequila Lime Marinade
1 Baguette sliced into rounds, approximately 1/2-1 inch thick
1 ripe Beefsteak tomato, sliced in half lengthwise and then slices
1 4 oz. round of goat cheese sliced
Extra virgin olive oil
5-6 marinated sun-dried tomatoes, sliced
Fresh basil leaves
1 tablespoon stoneground mustard
2 tablespoons red wine vinegar
2 garlic cloves minced
Salt and pepper to taste
6 tablespoons extra virgin olive oil
1 tablespoon mined fresh basil
Turn oven onto low broil. Lay baguette slices on a baking sheet. Drizzle with dressing. Slice tomato lengthwise into half. Then slice both slices into approximately 6-8 slices. Place tomato slice on dressing. Place basil leaf on tomato. Slice goat cheese into rounds a few millimeters thick. Place goat cheese piece on basil. Drizzle with olive oil. Place in oven and cook for approximately 3-4 minutes until cheese starts to melt. Remove from oven. Place sliced pieces of sundried tomatoes on top of cheese.
Place boneless skinless chicken breasts in bowl. Poke with a fork or knife and cover with tequila lime dressing. Stir and cover and place in fridge for 15 minutes to overnight. When ready to cook, turn grill onto medium high. Place breasts on grill and cook for approximately 5 minutes a side, less or more depending on thickness. Drizzle with extra marinade as they cook. Serve with bruschetta.