Saturday, October 11, 2008

Bruschetta chicken

6 or 7 ripe tomatoes (about 1 1/2 lbs)
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
6-8 fresh basil leaves, torn
Coarse salt and freshly ground 4 Tb. olive oil
4 chicken breats
1 8 oz. ball fresh, high moisture (in water) mozzarella, drained and sliced
Preheat oven to 350. Core and cut tomatoes in half and remove seeds. Toss with garlic, basil and salt and pepper to taste. Place chicken breast in glass dish and sprinkle with salt and pepper. Pour bruschetta over chicken and bake for 35 minutes. Take chicken out of the oven and place one slice of mozzarella on each peice of chicken. Put back in the oven for 8 minutes, or until cheese has melted.

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