1 Chicken breast (100g)
1 Vine ripened Tomato (chopped)
2 Garlic Cloves (3 if your like me and love garlic) finely chopped
3 Basil Leaves (chopped)
Pinch of Red Pepper Flake (if you like a little heat)
Spinach Leaves (1 cup)
1. Sprinkle Chicken with Italian Seasoning, Garlic and Onion Powder
2. Grill the chicken; when done let rest for 5 minutes.
3. Combine tomato, garlic and basil, (add salt and pepper to taste), sprinkle in a pinch of red pepper flake (optional). Stir until well combined.
4. Place Spinach leaves on plate-- place Chicken on spinach leaves and top with Bruschetta tomato mixture.
Biography: Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.
To book Chef Dunham visit: