bruschetta chicken

last night, I made a YUMMY dinner!

I got a small bunch of fresh basil in my veggie box yesterday AND I had tomatoes! that equals bruschetta, in my mind. normally, when I’ve eaten bruschetta, it’s been on bread, as an appetizer. but I wanted to make it as a main dish, so I decided to put it on chicken.

first, I thawed about 10 chicken tenderloins. you could use half as many breasts, that’s just what I had on hand.

I sprinkled some salt on them, then brushed them w/ a mixture of equal parts EVOO and balsamic vinegar. then I broiled them, flipped, salted, brushed, and broiled them till done. you could cook them any way you want (grill, bake, etc.), just get the chicken done.

then I topped them with 2 slices of mozzerella cheese, and a couple spoonfuls of bruschetta topping and put it back in the oven to melt the cheese and warm the topping. or, if you don’t do dairy, just skip the cheese and spoon the bruschetta straight onto the chicken.

this is how I made the bruschetta topping:

I put the following in the food processor and just pulsed it until most of the big chunks were gone. you don’t want a puree. (you could chop them by hand if you want it more chunky – I was too lazy):

• 2 regular sized tomatoes, seeded
• 10 or 12 fresh basil leaves
• 4 cloves of garlic

then I added a pinch of salt and a dash of balsamic vinegar – not too much because I still wanted to taste the sweetness of the tomatoes.

that’s it! it was SOOO yummy.

this is a pretty intense flavor, so it’s not something I’ll be making very often. oh, and since it’s so heavy on the garlic, I don’t recommend eating this before a date, interview, or an important meeting. LOL!