FOODIE FRIDAY ~ BRUSCHETTA CHICKEN

Warmer weather is on the way! For me, that means tucking away my soup and stew recipes and busting out the lighter, healthier recipes. In the summer, we love eating Italian bruschetta with a nice salad on the side. It's a perfect light, summertime meal. This version is slightly heartier and served over a grilled chicken breast. If you can't grill outside, check out my method for faux-grilling chicken breasts indoors.

I serve this chicken with a small side of thin spaghetti tossed with Gina Rispoli Tomato-Basil sauce and about a 1/2 cup of grated Parmesan cheese.  It's honestly the perfect little "Italian meal." Buon Appetito!

Bruschetta Chicken

2-4 boneless, skinless chicken breasts

5-6 plum tomatoes, diced

1 teaspoon balsamic vinegar

1 teaspoon salt, or more to taste

1 garlic clove, finely minced

1/2 cup chopped basil leaves

A drizzle of extra virgin olive oil

Fresh ground pepper, to taste

1. To make Bruschetta, toss together tomatoes, balsamic vinegar, garlic, salt and pepper. Drizzle with olive oil (i usually use a few teaspoons). Cover and refrigerate for about 30 minutes or up to overnight to allow flavors to marry.

2. When you are ready to serve, grill chicken breasts on an outdoor grill or using my faux-grilling method. 

3. Toss basil in with the bruschetta. Top chicken breasts with bruschetta mixture and you're ready to eat!!!

Such an easy, light meal! Enjoy!!!

XO ~ Casey