Bruschetta with Lemon and Rosemary Chicken

This is a super simple, throw together meal, that is full of flavor! 

Here in Denmark we got a taste of spring last week, too bad it didn't last very long. This week it's been flirting with freezing during the day, and dropping a bit below at night, but my brain is stuck on warm, sunny, summers. 

Yesterday while grocery shopping, I made the executive decision to have a light summer time meal. After my husband denied me sushi, I decided that bruschetta would be a nice alternative.

For those of you who like measurements, I apologize in advance. This recipe has no measurements, it's all about how strong (or mild) you like it.

Bruschetta:

6-10 cloves of garlic, peeled and smashed

1-2 medium onions, quartered (I used white, but red/purple onions are fabulous in this)

10 + Roma tomatoes, diced (or you can cheat and add canned tomatoes)

a lot of fresh basil, I used about 1 cup chopped - just gave my basil plants a badly needed haircut

lemon juice, about 1/2 - 1 lemon's worth

1 glug or so of olive oil +1/4 cup or so reserved

1/4 cup of Parmesan cheese (fresh is best, but the stuff in a can works fine)

crumbled feta cheese (more or less to taste)

salt & pepper to taste (always wait until Parmesan and feta have been added before adding salt)

1-2 french baguettes (or more)

herb mix (I used Greek seasoning)

Turn oven on to broil.

Add garlic to your food processor (or mince by hand). After it's minced, reserve about 1/3 for later.

Toss in the onions and mince, followed by the tomatoes, lemon juice, olive oil, cheeses, and basil. Check flavor and season as needed.

Transfer mixture into a bowl and refrigerate at least 30 minutes, but a few hours is even better.

Combine the reserved olive oil, garlic, and about a tablespoon or so of the herb mix in a small bowl. 

Set aside.

Slice your baguettes thinly on the diagonal and arrange on a parchment lined baking sheet in a single layer.

Brush on your oil mixture, making sure to cover the bread well, but not drenching. *Optional - you can add feta or Parmesan to the bread before baking.

Pop in the oven for about 5-10 minutes, paying close attention that you don't burn your bread.

Remove from oven and let cool.

To serve, top each bread slice with a heaping spoonful of bruschetta mixture.

Lemon and Rosemary Chicken:

1 chicken breast per person, cut into fillets or chunks

a few glugs (yes it's a word) of olive oil

lemon juice (about 1/2 a lemon for 1 breast)

1-2 teaspoons dried rosemary per breast (fresh is always better)

1 teaspoon or so of pepper per breast (black, white, pink - your choice - all work well)

Mix spices, chicken, lemon juice, and oil together and let marinate for about 30 min.

Heat a skillet (or frying pan....I'm a Texan, we say skillet.) on high heat, and reduce to med-high.

Add chicken and stir-fry until cooked through, about 5-10 min.