Thursday, May 17, 2012

Bruschetta Chicken

With the end of the year bonanza going on (11 more days?) I've made dinner exactly once this week so far. It was a keeper though! (As most of my meals are) : ) It was also very easy (as most of my meals are).

Brushetta Chicken (inspired by Pioneer Woman)

2 tablespoons Olive Oil (you may want to use less, judging from my picture, I tend to be heavy on the olive oil and garlic)
a generous spoonful of finely minced garlic (I have been getting the jarred variety)
1 pint cherry tomatoes, quartered
1 tablespoon balsamic vinegar
2 heaping spoonfuls of diced sundried tomatoes
4 chicken breasts, sliced into thin fillets

Heat 1 tablespoon of the olive oil in a skillet, add garlic and stir. When garlic is golden, pour into a mixing bowl.  Add both kinds of tomatoes and balsamic to the bowl. Toss to combine, and refrigerate.

Add another tablespoon of olive oil to skillet.  Salt and pepper the chicken breasts and  cook over medium heat on both sides, (a few fillets at a time) until done in the middle. (As you finish the first fillets, move them to a plate and tent with tinfoil to keep them warm.)

Finally, arrange chicken on serving plates, stir up the bruschetta mixture and pour it on top.  Serve with salad and bread. Yum!

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