Chicken Bruschetta

Chicken Bruschetta

 

 

 

 

 

.

I’m sure you have all been there, you have bought too much of a good thing and then you are left wondering, “what am I going to do with all of these…”.  Well I went crazy at the farmer’s market when the first of the Ontario tomatoes were available.  I love bruschetta but sometimes a girl just doesn’t want all that bread so I thought how can I incorporate bruschetta and lean protein and voila this dish was born.  I must say, I have outdone myself because this dish is simple, healthy and beyond yummy.

Serves 4

4 boneless skinless chicken breasts with fat removed

2 Medium tomatoes, chopped

2 cloves garlic, crushed

8 to 10 basil leaves sliced in a chiffonade (ribbons)

2 tbsp extra virgin olive oil

Salt

Pepper

–  Combine the tomatoes, garlic, basil, olive oil and pepper only (adding salt too early will draw the juices out of the tomatoes making them soggy) and then cover with plastic wrap and let stand on the counter (do not put in the fridge).

–  Grill the chicken breasts (or pan fry in a little bit of extra virgin olive oil) and season with salt and pepper only.

–  When the chicken is cooked (juices run clear and the centre is hot) place it on a cutting board and let the chicken stand for 5 minutes.

–  Season the tomato mixture with salt.

–  Slice the chicken into half inch thick slices and place on a serving platter.

–  Pour the tomato mixture on top of the chicken slices.

–  Taste and adjust seasoning.

–  Serve immediately.

Notes:

1.  You don’t need to make the bruschetta (tomato mixture) ahead of time but you can if your heart desires!