There are some recipes that are best left untouched.  In their purest form they are perfect, pristine almost.  Bruschetta chicken is just that.  My mouth is watering just thinking about the basil, garlic and tomato melding together in perfect harmony.  It can be used in a multitude of applications, but this time it was perched atop a roasted chicken breast.  If you are in a hurry to make dinner, still want to impress and eat clean and healthy, this is the dish.  It goes from prep to oven within 10 minutes.  I served it with a whole wheat spinach pasta and roasted broccolini.

Side note:  The bruschetta topping can be used to make a traditional bruschetta (toasted bread with the bruschetta on top), or could be used like a salsa to dip veggies or pita chips in.  Or you can toss it with pasta.  Any way you use it, you will love it.  It’s actually quite addicting.

Warning:  Make sure everyone in your house has some.  Guaranteed garlic halitosis will invade everyone’s mouth after eating this.  BUT, If everyone eats it, the aroma cancels itself out.  Pretty cool, huh?

1 container grape tomatoes, washed

2 large garlic cloves

2 tablespoons dried basil

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper (red pepper if you want it spicy, use less first, the garlic has a bite too)

1 lb, boneless chicken breasts, washed and pat dry with paper towels

salt, pepper and garlic powder for seasoning the chicken

Pre-heat the oven to 400 degrees.  Sprinkle chicken with salt, pepper and garlic on both sides.  Spray both sides with olive oil (use a misto sprayer).  Roast chicken for 20 minutes or until all the juices running out are clear.  Internal temp should be 165 degrees.

For the bruschetta:

In a food processor put garlic, olive oil, salt and pepper.  Process till the garlic is finely chopped.  Scrape the sides of the processor and push all of the ingredients to the bottom of the bowl.  Add the tomatoes in and pulse 4-5 times.  They should still be chunky.  Set aside.

When the chicken has about 7 minutes left, pull out of the oven and distribute the bruschetta topping evenly among all the breasts.  Put back in the oven for the remaining time.