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Bruschetta Chicken

5 medium tomatoes (skinned)
3 large cloves of garlic
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
coarse salt and fresh ground pepper
4 chicken breasts
3 tbsp lemon juice
2 cloves of garlic
dash cayenne
2 tbsp chopped basil
pesto pasta sauce
angel hair pasta
loaf bread (french/sourdough)
2 tbsp olive oil
1 clove garlice

Marinate chicken in olive oil, lemon juice and garlic for 20 minutes.
Put 1 clove of garlic in 2 tbsp of olive oil and place on low heat
while preparing meal.

Chop tomatoes, add chopped garlic, basil, extra virgin olive oil,
balsamic vinegar, coarse salt and fresh ground pepper, mix together
and keep at room temp.

Heat non stick frying pan to high heat, sprickle chicken breasts
with salt, pepper, and cayenne. Place in frying pan and sear both
sides. Lower heat to medium, cover, and turning frequently, cook
till done (juices run clear).

Cut bread into 1-inch slices, brush top with garlic olive oil,
place on cookie sheet and bake in oven at 500 till dark golden

Cook pasta as per directions and mix with pesto sauce.

Place garlic toast in center of plate. Place 1 chicken breast on
toast. Surround with pasta. Place a heaping helping of bruschetta
mixture on top of chicken breast allowing mixture to spill over
onto pasta. For appearance and taste top with chopped green onions
and toasted sliced almonds.


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