Pair with Danzante Pinot Grigio

serves 6

INGREDIENTS

4 boneless chicken breasts
1.5 lbs of roma tomatoes
2 tsp minced garlic
1/2 cup freshly chopped basil leaves 
1 tsp balsamic vinegar
1 tsp of  thyme
1 tsp of dry rubbed sage
2 tsp extra-virgin olive oil
salt and pepper to taste



DIRECTIONS

Preheat oven to 350 degrees
For the bruschetta:
Chop roma tomatoes and place in a bowl adding herbs, garlic, balsamic vinegar, basil, and olive oil. Mix making sure to coat ingredients evenly then set aside.

For the chicken:
Slice 2 inch long pockets into chicken breasts and brush with olive oil.  Spoon the bruschetta mixture in to the chicken and place in a baking sheet.  Bake for 40 minutes until chicken is cooked through.

Let cool for 5 minutes before serving and top with any remaining bruschetta.

*Tip: Add some mozzerella cheese to the chicken when it has around 10 minutes left for a cheesy delight!