Recipe: Brio’s grilled chicken with balsamic roasted peppers

Recipe provided by Brio at Town Square

Sunday, Nov. 15, 2015 | 2 a.m.

This year, Brio introduced several new items to its menu, including this grilled chicken dish that, while not especially challenging for a home cook, does require many ingredients to recreate the complex layers of flavor incorporated in meal.

Ingredients for chicken (per serving)

Two 3 oz. pieces of chicken breast, pounded to 1/4-inch thickness

1 tsp allspice

6 roasted red peppers

2 tbsp balsamic glaze

3 oz. farro

3 oz. quinoa

1 oz. asparagus, blanched and cut into 1 1/2-inch pieces

2 oz. grape tomatoes, halved

1 tbsp pesto vinaigrette (see recipe)

1/2 tbsp sliced almonds, toasted

1/4 tsp salt and pepper mix

1 tbsp basil, julienned

1/2 tbsp feta cheese

Ingredients for pesto vinaigrette

9 oz. store-bought light Italian dressing

2 oz. store-bought cilantro pesto

1 tbsp fresh cilantro, diced

1/4 tsp extra-virgin olive oil

Directions for chicken

1. Season chicken with allspice and spray with olive oil. Grill chicken on both sides until it reaches an internal temperature of 165 degrees.

2. Place peppers in a warm sauté pan and put in a 450-degree oven for 30-40 minutes, Let cool for 30 minutes before removing the stems. Drizzle with balsamic glaze to coat.

3. Heat a nonstick sauté pan and spray with olive oil spray. Add farro and quinoa, then sauté over medium heat.

4. Add tomatoes and asparagus to sauté pan.

5. Add pesto vinaigrette, almonds, and salt and pepper. Heat through.

Directions for vinaigrette

1. Combine ingredients in a stainless steel mixing bowl. Whisk together until incorporated.

2. Transfer to a storage container. Cover and refrigerate up to 48 hours.

Plating

1. Place sautéed ingredients in center of large, round plate, piled high in the center. Top with hot, glazed peppers, reserving two pieces. Stack chicken on top.

2. Place left-over peppers on top of chicken. The pesto vinaigrette must be added right before plating.

3. Drizzle balsamic glaze around plate. Garnish with almonds, basil, and feta.