I know this seems like a funny dish to suggest right before the holidays. Ironically, I like it a lot because its light and easy and might help you to save some calories for those big holiday dinners.
Bruschetta topping:
1-1 1/2 cups heirloom tomatoes (they might seem like a summer item but many heirloom tomato plants still have fruit on them and its November!)- roughly chop
1 cup pitted black olives, roughly chopped
1/4 cup good olive oil
salt and pepper to taste
2 cloves of garlic, peeled and minced
2 tablespoons of fresh pesto if you have it or a few minced basil leaves
1/4 teaspoon sherry vinegar
Combine all of the bruschetta ingredients into a medium size bowl and set aside.
Chicken:
1 pound of very thin sliced chicken breasts(scaloppini), seasoned on both sides with salt and pepper
Brush a grill pan with a little oil and place the pan on high heat. When hot, cook the chicken for about 2 minutes per side or until cooked through. top with bruschetta topping and serve.
Bruschetta topping:
1-1 1/2 cups heirloom tomatoes (they might seem like a summer item but many heirloom tomato plants still have fruit on them and its November!)- roughly chop
1 cup pitted black olives, roughly chopped
1/4 cup good olive oil
salt and pepper to taste
2 cloves of garlic, peeled and minced
2 tablespoons of fresh pesto if you have it or a few minced basil leaves
1/4 teaspoon sherry vinegar
Combine all of the bruschetta ingredients into a medium size bowl and set aside.
Chicken:
1 pound of very thin sliced chicken breasts(scaloppini), seasoned on both sides with salt and pepper
Brush a grill pan with a little oil and place the pan on high heat. When hot, cook the chicken for about 2 minutes per side or until cooked through. top with bruschetta topping and serve.
