Bruschetta Chicken
Serves 4

2 large boneless, skinless chicken breasts, cut in half lengthwise, or 4 small/medium sized chicken breasts
3-4 Roma Tomatoes, diced
2 garlic cloves, finely chopped
4-6 leaves of fresh basil
freshly cracked black
Coarse salt (sea salt or Kosher)
Extra virgin olive oil
Balsamic Vinegar
1/2 c. – 3/4 c. Asiago cheese
1/4 c. crumbled feta cheese

Step 1. Heat a large skillet with a 3 second drizzle of olive oil over medium heat. Meanwhile, trim fat from chicken breasts and rinse. Pat dry with a paper towel. Season with salt and pepper on both sides of chicken breast. Then place in skillet and brown both sides until cooked through and no longer pink. Remove from heat and set aside.

Step 2. Dice Roma tomatoes, garlic cloves, and basil. Place ingredients in a bowl and drizzle with olive oil enough to coat the tomato mixture. Then drizzle with about 1/3 c. – 1/4 c. balsamic vinegar. Season with a pinch of black pepper and coarse salt. Mix ingredients until all the tomatoes are well coated (feel free to make this mixture ahead of time and just simply cover and place in the fridge until you are ready to use…the longer it sits the better the flavors bind together and create deliciousness).

Step 3: Place each cooked chicken breast onto a rimmed baking sheet. Scoop a heaping spoonful of the tomato mixture over the top of the chicken breast. Sprinkle some Asiago cheese over the top of each chicken breast. Repeat sprinkling with the feta cheese crumbles over top each chicken breast. Then pop the tray in the oven and Broil on high until just heated through and the cheese is melted. Serve immediately.

This dish goes well with roasted asparagus spears or a mixed green salad. Enjoy!!