I do not like Bruschetta. Raw tomatoes and I do not see eye to eye. As soon as they are cooked though, even just a little bit, tomatoes and I can be friends again. This chicken is a great example of how I can like tomatoes. It is also a great example of an easy, one pan dinner that you can get on the table after work. The juicy Bruschetta topping keeps the chicken moist while you cook it through. I used boneless, skinless chicken thighs because they have more flavor than breasts, but you could certainly use chicken breasts if you prefer. I really loved this meal and will be making it all spring and summer long. I think it is nice enough even to serve company, but easy and affordable enough for any day of the week.
3 boneless skinless chicken thighs
1/2 pint cherry tomatoes
2 large garlic cloves
1 Tbs. chopped parsley
1/4 cup grated Parmesan cheese
1/4 cup white wine
salt and pepper
1. Preheat your oven to 375 degrees. Flatten out the chicken thighs as best you can and salt and pepper on both sides.
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