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Tuesday, 21 January 2014

Bruschetta Chicken and I miss summer

I miss summer.  As I look out my window at all the snow, and feel the -23*C (-32with windchill), I can imagine the warm sun and green grass.

I am itching to get in to my gardens.  Unfortunately, we have at least another two and a half to three months of winter left to get through.

So, I decided to bring a little summer to our dinner, and make bruschetta chicken.  I had to go out and buy the tomatoes and basil instead of plucking it from the garden, but it was still good eats.

You can do your chicken however you want, grilled, roasted, pan fried.  I wanted to grill, but did not want to shovel off the BBQ, so roasting it was.  I used boneless, skinless chicken breasts.  The meal was finished off with some cheesy potatoes, and steamed green beans and broccoli.  It was all gobbled up.

I am not a fan of raw onions, as in if I get any in my mouth I cannot choke it down, I start gagging and have to spit it out, so my bruschetta recipe does not have onions.  If you want to know how I make the rest for bruschetta, scroll to below the photo.

Bruschetta (this makes a large batch, you can easily half the recipe)

6 or 7 ripe roma tomatoes
2 cloves of garlic minced
1 Tbsp extra virgin olive oil
1 tsp balsamic vinegar
6-8 fresh basil leaves chopped
salt and freshly ground black pepper, to taste

Start by destemming and deseeding your tomatoes, then chop in small pieces.  Some people will remove the skins, I never have, and honestly, I don't notice much of a difference whether they are on or off.

Mix in all other ingredients and let it sit while you prepare the chicken.  The longer it sits, the more the tomatoes take up the yummy balsamic flavouring.

Salt and pepper your chicken and prepare how you like.  I baked mine covered at 350 for about a half hour.
When it is done plate it and add your bruschetta mix to the top.  And voila!

To make bruschetta:

Make your tomato mix and let it sit.
Take a loaf of small crusty bread and cut on a diagonal.  Brush olive oil on one side of the bread and put on a cookie sheet, oil side down.

Toast at 450* for 4-6 minutes, until the bottoms are a slight toasty brown.  Arrange bread on a plate toasted side up and either add toppings or keep the bowl out beside the bread for people to load themselves.