Chicken Bruschetta

  • 2 T. olive oil
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 4 boneless, skinless chicken breast halves
  • 3 large tomatoes
  • 2 cloves garlic, minced
  • 6 cured black olives, minced
  • 1/2 red onion, diced
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 4 thick slices artisan sourdough bread
  • 2 T. butter

Combine the olive oil, salt, pepper and Italian seasoning in a shallow dish. Add the chicken breasts and coat well with the mixture. If you have time, allow the chicken to soak on the seasoned oil for up to 24 hours. Place a sauté pan over medium heat. Add the chicken breasts and sauté until cooked through. Remove to a plate and keep warm.

Cut the tomatoes into a 1/4 inch dice. In a medium bowl, combine the diced tomatoes, garlic, olives and onion and toss together well. In a small bowl, combine the vinegar, olive oil and basil. Add to the tomato mixture and toss together well. Season to taste with salt and pepper.

In the meantime, heat 2 heavy pans or a panini grill to high heat. Spread the butter evenly over the sourdough bread and press firmly between the two pans (one set inside the other) or in the panini press. Cook until the bread is browned and crispy.

Remove the bread and arrange on serving plates. Arrange one chicken breast half over each slice and top with the tomato relish. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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