Chicken bruschetta

– Two chicken breasts
– Two small onions
– 3 cloves garlic
– 2 large tomatoes
– A handful of fresh basil
– Grated cheese
– A handful of favourites olives in brine
– Baguette
– Garlic butter
– Seasoning for chicken, salt, pepper, herbs de Provence

Chicken breasts cut lengthwise, creating in this way 2 thinner portions. Season the chicken with herbs de Provence.
Warm up a frying pan add tablespoon of olive oil, add one finely chopped onion, fry until golden brown. Then add chopped garlic and fry everything for about a minute, add the chicken breast.
In the meantime, in a separate bowl put the diced tomatoes (previously blanched and peeled), onions and basil leaves, all season with salt and pepper and mix thoroughly.
When chicken breasts are almost ready, we put on each of them a large portion of tomatoes with onion, then sprinkle everything with grated cheese. Cover the dish  and cook until the cheese melts.
The perfect addition to this dish is a baguette with garlic butter and olives. Just fine mix the olives in a blender and apply to your baguette.


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