Bruschetta Chicken

I've been trying to come up with new recipes for dinners, so we aren't eating the same meals each week. It seems like every time I try to duplicate a recipe online I'm disappointed in how it turns out. Yesterday I went to the grocery store with just some staples on my list and decided I would come up with our dinners by what was on sale or looked good this week. Last night I baked chicken that was healthy & so good! I made extras to pack in my lunch, but Ryan kept going back for more until it was gone haha.We will definitely be making this again.

Pre-heat oven at 375 degrees.

Boneless, Skinless Chicken Breasts
Soft Goat Cheese
Sun Dried Tomatoes
Basil Leaves
Salt & Pepper
Olive Oil

Take boneless, skinless chicken breasts and split down the middle without cutting all the way through. On one side of the chicken load it up with small pieces of sun dried tomatoes, crumbled goat cheese, top with a basil leaf, and lightly salt & pepper. Do this to however many chicken breasts you are cooking, then fold your chicken back together and place on a baking sheet. Drizzle with olive oil and season with salt & pepper. Place in the oven, uncovered, for about 30 minutes.

Diced Can Tomatoes (seasoned with basil & garlic - if you can find these)

2 garlic cloves minced

5 Basil Leaves chopped

Olive Oil

Salt & Pepper

So whenever I make bruschetta, I put this mixture on top of the bread. I thought it would be just as good on top of the baked chicken. Drain about half of the juice out of the tomato can and put whats left of the can into a bowl. Add in your basil, minced garlic, a drizzle of olive oil, and salt & pepper.

Once your chicken has been cooking for about 30 minutes, remove from the oven and top with your bruschetta mixture. Place back in the oven for another 5 to 10 minutes so the tomatoes warm through. Remove from oven and serve.

This would be really good with a big bowl of pasta or some roasted red potatoes. We went the healthy/ easy route and served with brown rice and steamed vegetables. Hope you enjoy this recipe as much as we did. Let me know what you think.

November

I can't believe it is already November 1st!! This Summer & Fall have just flown by. It's such a beautiful day out, but this will probably be one of the last. Despite the cold weather coming soon, November is going to be such a fun month for us.

This weekend I am going up to Chicago to hang out with my girls. We all met at IU and don't get to see each other as much since we all live in different cities. I can't wait to spend time with them.

Next weekend is Ryan's 26th birthday!! 11/11/11 Both of our parents are coming to Indy and we are going to dinner and out to celebrate. I have a feeling this will give us an excuse to party all weekend long.

The following Thursday, Ryan and I are headed to Miami Beach 8 ) We decided to take a long weekend vacation just because.

We get back from Miami on Sunday and have a short work week, because that Thursday is Thanksgiving. Cleveland is where we are going to be spending the long weekend. I'm so excited to see family and friends while we are there.

Looks like November is going to fly by as well, and Christmas will be here before we know it.

Happy November Everyone!