Bruschetta Chicken

I pulled chicken out yesterday because I knew it’s what I wanted, but I wasn’t sure how I wanted to prepare it. So I pulled out a cookbook I love (one from my aunt’s church group) and looked through the chicken recipes. Though I don’t like tomatoes, the recipe for Bruschetta Chicken just sounded awesome. I didn’t follow the recipe, but instead made up my own. I remembered buying cans of Aylmer Garlic and Olive Oil diced tomatoes and thought it would be perfect.

First I sauteed 3 cloves of minced garlic and added in half of the can of diced tomatoes. I blended up (in my handy chopper) the other half of the can (because I really don’t like tomato chunks) and added it to the pan as well. In the baking dish I seasoned each of the 4 chicken breasts with pepper and garlic salt (lawry’s garlic salt with parsley…sadly only available in the USA – but it’s the best!!!) and poured the tomato mixture over, covering them completely. Then I sprinkled it all with some parmesan cheese, simply because I love it. I baked it in the oven at 350 until cooked through – I’ll say 45 minutes to be safe but I actually have no idea how long it was. I flipped each chicken breast over to move the tomatoes off, making room for the CHEESE!!! I grated old cheddar and sprinkled it over, letting it bake until the cheese was melted.

We also made Saffron rice and Orange/Almond Salad with it and it was a seriously delicious dinner. The extra tomato-ey sauce on the chicken was perfect to put on the rice. Oh my…sooo good, and soooo easy! I will be making this dish again for sure!