This recipe can be found here. I came across this recipe in the September 2010 issue of Good Housekeeping. It was on page 56. I made a few slight changes to the original recipe.
- 3 clove(s) garlic
- 3 teaspoon(s) extra-virgin olive oil
- 1/3 teaspoon(s) salt, divided
- 1/3 teaspoon(s) pepper, divided
- 4 (6 ounces each) skinless, boneless chicken-breast halves
- 1 3/4 pound(s) tomatoes, chopped
- 2 teaspoons of dried basil
- 2 tablespoon(s) red wine vinegar
- 1 loaf(s) (8 ounces) round crusty bread, sliced - I like to use French bread
- Preheat the oven to 350 degrees.
- Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken breasts.
- In large bowl, combine tomatoes, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand.
- Spray a glass baking dish with Pam. Bake the chicken for 30 minutes or until it reaches 170 degrees.
- Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Bake at 350 on cookie pans for 5 minutes. I also like to throw the tomato mixture into the oven to heat up as well.
- While the bread is heating slice the chicken. Divide the bread and chicken among serving plates; top with the tomato mixture.