We’ve got so many tomatoes this year that they are literally dropping off their vines!
We’re having a little trouble harvesting them fast enough!
Nice problem to have, huh? At least if you are a gardener, that is!
We’ve had a wonderful and BLESSED spring’s worth of rain and (until recently) we’ve received a nice weekly dose of summer water from the skies! Perfetto! None of our tomatoes cracked; none of them came down with any disease or pests . . . we’ve had just a perfect summer’s bounty of ruby-red tomatoes!
Seriously, some of my family think that I’m just a nut-case with so many tomato plants that I plant every spring! But come winter, when all there is in the marketplace are those orange-ish, plastic, rubber tasting tomatoes . . . this is when I have the last laugh (but in a good way)! So come on over and I’ll open a jar of summer freshness to make your mouth water big time when it’s sub-zero temps outside!
Today, I simply took some fresh chicken breasts, seasoned them lightly with freshly minced Italian herbs from my garden, then grilled them outside. Once grilled, I layered some garden-fresh tomato Bruschetta on top. I only use my family’s Bruschetta recipe. I LOVE this Bruschetta! Here’s the recipe that I’ve shared before on my blog (photo below) –>: Classic Bruschetta
One key thing to remember! Make your Bruschetta in advance so that all of those lovely fresh flavors marry together perfectly! Time is their advantage while you prep for your guests!
With grilling the chicken (or fish if you prefer), this recipe is just so much more healthy for us! In the winter time, I lightly bread the chicken breasts in Italian-flavored panko breadcrumbs, since it is something that my German-Scotch husband prefers . . . the result is still light, but much more appropriate for heavier winter fare! If you like, you can add a slice of your favorite Italian cheese before topping everything off with the fresh Bruschetta.
And if you don’t want to grill your chicken, you can always bake it in the oven or sear it nicely in a hot skillet on the stovetop……whatever is easiest for YOU!
As you can see, I really like to layer on the Bruschetta. This way you have plenty to lather on top of some toasted, garlic-rubbed Italian bread slices!
So don’t forget to serve with some freshly toasted Italian bread slices! If you’ve got some extra garlic cloves on hand, make sure that you rub the garlic cloves all over the bread slices!
I’ve been so blessed to have my family in Modena, Italy (where authentic D.O.P. “Aceto di Balsamcio” — Balsamic Vinegar is produced) and who have shared some of their precious, ancient barrels of Balsamic Vinegar with me. I use this old, sweet vinegar with reverence and in sparing amounts!
In my famiglia’s Modena, Italy home, I share these wonderful photos of life in Modena, Italy!
Please share the love and pin this vertical image:
Roz's Classic Bruschetta
- 4 - 6 boneless, skinless fresh chicken breasts
- 1 cup butter (or olive oil if you don't want the butter)
- 3 Tbsp. Italian herb blend, fresh or dried (ie: oregano, garlic, basil) all minced and blended together
- 4 oz. Italian cheese per chicken breast (soft, easy-to-melt cheese such as Fontina, Mozzarella, etc.)
- Balsamic vinegar to drizzle over chicken when serving
- OPTIONAL: 2 cups Italian-herb seasoned panko
Brush the chicken with melted butter or olive oil.
Sprinkle herbs all over each breast.
Grill until desired doneness; approximately 5 to 8 minutes on each side. Be careful not to overcook.
Place on a serving platter with freshly-prepared Bruschetta (recipe through link provided above) ladled on top of chicken.
Optional: In winter when we eating a bit more heavily, blend the Italian herbs into 2 cups Italian-herb-based panko crumbs. Brush the chicken with butter/oil. Cover the buttered breasts on all sides with the seasoned panko.