Original recipe SAFE for canning is here Dinner was a huge hit! Everyone loved it, this will go into my make again list, in theory you could use any type of chicken pieces you wanted with this.
|Sorry for the not so great picture, I was in a hurry to get dinner on the table.|
Marikas Fresh Bruschetta (Original unaltered recipe found here)
Yield 3.5 cups
4.5 cups chopped roma tomatoes about 10 medium
3 cloves garlic, minced
1/2 cup dry white wine
1/4 cup white wine vinegar
1/4 cup red wine vinegar
1 tbsp balsamic vinegar
1/4 cup water
1 tbsp granulated sugar
3 1/2 tbsp fresh basil
1 tbsp dried oregano
2 tbsp extra virgin olive oil
1) Wash and chop tomatoes into 1/2 inch (1cm) pieces put in pot
2)Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar, basil and oregano tomatoes in a deep stainless steel saucepan. Bring to a full boil; reduce heat. Stirring occasionally, boil gently, covered, 5 minutes.
3)Remove from heat. Stir in Olive oil
4) Chill for at least 2 hours.
3 1/2 cups prepared bruschetta (If your bruschetta does not contain olive oil you will need to add 2tbsp)
6 Bone in chicken breasts
Optional: Parmesan cheese, or fake parmesan cheese
Remove the skin from your chicken breasts, wash well
Drain 1 1/2 cups liquid from bruschetta, reserve
Put remain bruschetta back to chill
Place chicken in large plastic bag or marinating tub, pour in bruschetta liquid,
Place chicken bag in fridge for at least 1 hour no longer than four.
Preheat oven to 375F
Place chicken bone side up and liquid in oiled glass pan cover with foil and bake for 40 minutes,
Take bruschetta out of fridge, bring to room temp,
Flip chicken so breast side is up
Pour bruschetta over chicken and bake for 15 more minutes or until internal temp of chicken is 165
If you are using real cheese in last five minutes sprinkle cheese over everything.
Serve on a bed of sauteed spinach with rice.