Bruschetta Chicken

Get ready to have your socks knocked off, cuz this meal is super delicious and healthy too! Made with fresh tomatoes and basil, this bruschetta is the best I’ve ever had! This recipe is courtesy of Ree over at The Pioneer Woman (I love Ree!) Serve it with a side salad (I like to keep it very simple and just do Romaine lettuce, fresh parmesan cheese and croutons) and dinner is complete!

Ingredients:

1 TBSP Olive Oil

5 cloves garlic, finely minced

1 pint Red Grape Tomatoes, Halved Lengthwise

1 pint Yellow Grape Tomatoes, Halved Lengthwise

1 TBSP Balsamic Vinegar

16 whole Basil Leaves (chiffonade)

Salt and black pepper to taste

8 whole bones, skinless chicken breasts, cut in half to create two thin breasts

Freshly grated or shaved Parmesan cheese

Instructions:

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlics gets too brown (it can be golden). Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic vinegar, basil, and salt and pepper to the bowl. Toss to combine, adding more basil or salt and pepper if needed. Cover and refrigerate for and hour or two if you have the time.

Season chicken breasts with salt and pepper, then grill or sauté them until done in the middle.

To serve, give the tomato mixture a final stir. Arrange the chicken breasts on a plate, then spoon a generous amount of bruschetta over the top.

Enjoy!
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