It’s only been a week since my garden froze, and I still have a bunch of tomatoes and bunches of basil that need to be used. This was a way to say goodbye to fresh tomatoes, while knowing it will be months till I’ll splurge and buy this many tomatoes at the store.
I decided not to grill or brown my chicken breast, as mine turn out a bit dry this way. I used frozen chicken tenders that I sprinkled with chicken bouillon and simmered only 15 minutes. They were just underdone enough that I could top with the hot bruschetta and they were just right with a few more minutes of cooking. I drained the excess juices from the hot bruschetta before spooning over the chicken, and it was still very moist and juicy.
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