There’s nothing better than delicious bruschetta. Now try that wonderful topping on tender, juicy chicken instead of toasted bread. We use Riojana extra virgin olive oil and tender chicken breasts for this wonderful dish.
Ingredients:
- 4 Tbsp. red wine vinegar
- 1 tsp. salt
- ½ tsp. black pepper
- 3 tsp. minced garlic
- 1/2 c. Riojana olive oil
- 2 Tbsp. minced fresh basil
- 2 Tbsp. green onion, chopped
- 4 boneless chicken breasts
- 1 pint organic cherry tomatoes, cut in half
- ¼ c. freshly shredded or grated parmesan
Directions:
1) Pour vinegar in a small bowl. Add salt, pepper, and garlic.
2) Slowly pour olive oil into vinegar mixture whisking constantly until combined.
3) Stir in basil. Set aside.
4) Preheat oven to 350 degrees.
5) Place chicken on a baking sheet and drizzle with 4 Tbsp. of the olive oil mixture. Bake for 35 minutes or until juices run clear.
6) Meanwhile, add tomatoes and green onion to the remaining olive oil mixture in the bowl. Toss to coat and then set aside.
7) When chicken is done, top each piece of chicken with 1 Tbsp. of parmesan and then ¼ of the tomato mixture. Serve while warm. Serves 4.