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.
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