Bruschetta Chicken

Remember that all-too-fabulous meal my lovely husband made for me a few days ago? The one with the freshly chopped tomatoes, the basil, the fresh minced garlic, the olive oil? Nick poured it all over spaghetti and topped it with a sauteed lemon shrimp and served it up like a chef on a cobblestone street in Venice.
Well, we devoured our spaghetti and shrimp with massive amounts of the tomato basil mix left over. I felt badly throwing away the foundation of one of the best meals I'd had in months. But pausing momentarily, I realized Nick had made bruschetta! So I stored the remaining bruschetta in the fridge, and last night I created an ab-fab (as Barb would say) meal that surely couldn't go unshared.

Bruschetta Chicken

3 Chicken Breasts - sliced into 1/2inch thick chunks
Olive Oil
Balsamic Vinegar
5-6 slices of white onion
Italian seasoning
Basil
Romaine Lettuce
Ciabatta Bread

In a pan, douse the bottom with EVOO and start to cook the chicken. When the chicken is half cooked, add two turns of balsamic vinegar to the mix. Throw in large onion slices. Top chicken with italian seasoning and basil. Let cook through.

Place chicken in refrigerator to cool off.

Now, here's where you have two options. You can either:
1. Put the chicken over lettuce, top with the bruschetta, and serve cold with toasted garlic ciabatta bread
(which is what we did last night)
OR
2. Using a panini maker (or a warmed skillet), top ciabatta bread with chicken, bruschetta, lettuce and serve as a panini sandwich.