Serves 4
Ingredients
1 clove fresh garlic, minced
2-3 lbs. vine ripe tomatoes, diced
3-4 TBSP chopped fresh basil
2 TBSP olive oil (use a good virgin olive oil for best flavor)
1 TBSP. olive oil
1 medium red onion diced
2 TBSP fennel seed
4 boneless, skinless chicken breast
fresh Baguette, sliced
freshly grated parmesan
Directions
- On medium high, heat large pan with the 2 TBSP. olive oil . Add fennel seeds and diced red onion. Saute until onions become translucent but not browned. Season with garlic salt and fresh ground pepper. Remove from pan and place in large glass bowl. Add diced tomatoes and minced garlic and stir. Add diced fresh basil and set aside.
- Return pan to heat and add 1-2 TBSP. olive oil. Season chicken breasts with garlic salt and black pepper (you may also dip the chicken breasts in an egg wash and seasoned bread crumbs if desired). Add seasoned chicken to the hot pan and sear on both sides until done. (If more cooking time is needed, you may place pan with chicken breast in oven for 15 minutes on 400 degrees) Top tomato mixture on chicken. Serve immediately and top with parmesan if desired.
*Note: this bruschetta topping is perfect for sliced French bread that has been sprinkled with olive oil and garlic salt and toasted in the oven until lightly brown on both sides.
