Can you believe that summer is ending? Well, before we say goodbye, here are some of my favorite tastes of summer in one dish…juicy sweet tomatoes and fresh basil from the garden! My basil plant is growing well, I almost can’t believe it! This bruschetta topping pairs perfectly with chicken breast. Serve with a nice green salad and some toasty garlic bread and you’ve got a really delicious, fresh summer dinner!
Briefly sauté your minced garlic in olive oil. I saved the extra oil to brush on ciabatta bread and then toasted it…delicious! Mix in some balsamic vinegar, salt and pepper, and toss with the halved cherry tomatoes and basil.
Then, saute some chicken breasts in olive oil, salt and pepper…or better yet, grill them for even more smoky flavor. Top the chicken breasts with your bruschetta mixture and enjoy 🙂
adapted from the Pioneer Woman
1 T olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 T balsamic vinegar
8 leaves basil, chiffonaded
4 boneless, skinless chicken breasts
salt and pepper
Heat a skillet over medium heat with olive oil. Add in minced garlic and cook until garlic just turns brown, be careful not to let it burn! Remove from the heat and mix in balsamic vinegar, salt and pepper. Add to the halved cherry tomatoes and chiffonaded basil. Allow to marinate on the counter or in the refrigerator while you prepare the chicken breasts. Season chicken breast with salt and pepper. Saute in a skillet or place on the grill and cook until done. Top with the bruschetta mixture. Serve with a green salad and fresh garlic bread. Enjoy!