Cabot Cheddar Cracker Cut slices paired with a berry coulis makes a great appetizer with or without the cracker or an amazing topping for a grilled chicken breast.
Disclosure: I received free samples of Cabot Cheddar Cracker Cut Slices as mentioned in this post. I was not expected to write this review nor was I compensated for my time. Opinions are my own,
Summer should be easy. ..as in air dried hair, bare feet, and cut offs. Summer meals should match the carefree spirit we embrace this season. I’m happy to share that the good folks at Cabot agree and are making summer effortless with their award winning cheese in packages of 26 cracker cut slices. No slicing required! So open a package and make an appetizer with or without the cracker! Here’s my first attempt … Cabot Vermont Seriously Sharp Cheddar paired with my berry coulis and topped with a sprig of cinnamon basil..
I also used 2 of these Cabot cracker cuts on my latest grilled entree that combines fresh cinnamon basil, berries and cheddar over grilled chicken. What’s not to love about this?
Grilled Chicken with Cheddar and Berry Coulis
Ingredients (serves 2)
- 2 (6 ounce) boneless skinless chicken breasts
- 1 1/2 tablespoon fresh lemon juice
- 1 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 slices Cabot Seriously Sharp Cheddar Cracker Cut Slices
- 4 tablespoons berry coulis
- cinnamon basil for garnish
Instructions
1. Place each chicken breast between sheets of wax paper and pound to 1/2 inch thickness with a mallet or rolling pin
2. Combine lemon juice , olive oil, salt and pepper in a small bowl, stirring with a whisk. Place chicken breasts in a zip lock plastic bag. Add juice mixture to bag. Seal bag and turn to coat chicken evenly. Place in refrigerator for 30 minutes.
3. Heat grill. Place chicken on grill rack coated with cooking spray. Cook about 5 minutes per side or until done, adding 2 cheddar cheese slices to each breast during the last few minutes of grilling.
4.When cheese is melted, remove chicken from grill and top with berry coulis and cinnamon basil.
This summer I did not budge from Wrightsville Beach, NC. 
It’s not as leisurely as it sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine, and I did not trade in my running shoes for a long board or even a paddle board. Please do not call it a staycation. It was a whirlwind of business and activity, from my day job as a dietitian/nutritionist working in my private practice, to my on call responsibilities managing a property at the beach. I loved each and everyone of my guests, but if I said, I’m sorry the tourist season is over, I’d be deserving of four
Boomer was sixteen, a rising sophmore at Laney High School. He was fortunate enough to have our friend and club pro, Sara Bush serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
Shoal Creek Golf Club, Birmingham, Alabama. My son (and all the junior golfers including the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for! Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition. I on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette. So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!
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