Monday, 5 November 2012

Bruschetta and Bruschetta chicken

We love bruschetta in this house, Orion will eat with a spoon on its own, we can easily go through an entire 500ml of home canned bruschetta in a sitting. We have started a new family tradition with my parents that we alternate hosting Sunday dinner. This week is our week to host. My dad has celiac disease so in addition to our normal dietary restrictions we have to do gluten free. Last dinner over here I served an appetizer of our bruschetta and it disappeared very quickly. I decided to take the bruschetta idea and run with it. The recipe that follows in my interpretation of a bruschetta chicken. I wanted to make bruschetta fresh since it would take 2-3 jars worth to have enough and I really wanted to save my jars for eating at a later date. I used my favourite home canning recipe and altered it. I have always had the recipes from Bernardin turn out, they are always delicious. These alterations make it NOT safe for canning, only for eating fresh.
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.

Bruschetta chicken
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
Salt, Pepper

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.

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