Course
Dinner
,
Lunch
Cuisine
Appetizers
,
Salads
,
Side Dishes
Servings
6
servings
Servings
6
servings
Ingredients
3
cups
diced tomatoes
diced into 1-in. (2.5-cm) cubes
3/4
cups
red onion
finely sliced
3
tbsp
capers
15
leaves fresh basil
finely chopped
3
handfuls
fresh parsley
chopped
3
tbsp
balsamic vinegar
1/2
cup
extra virgin olive oil
4
cloves
garlic
finely minced
4
cups
baguette
cubed
3/4
cup
grated fresh Parmesan
2
tbsp
lemon juice
Salt and pepper
1
rosemary sprig
finely chopped
2
skinless chicken breasts
Instructions
Preheat oven to 350°F.
In a medium bowl, add tomatoes, red onion, capers, basil, parsley, balsamic vinegar, olive oil and 2 cloves of minced garlic.
Add bread and Parmesan, and fold into tomato mixture.
Season to taste with salt and pepper.
In a small bowl, mix together the lemon juice, rosemary and the remaining 2 cloves of minced garlic.
Roast for 30 minutes until cooked through.
Slice and add to salad.
Rub chicken breast with this mixture and season to taste.
Divide onto six plates.