So I came up with this recipe, which I served with a green salad with the addition of basil, chives, oregano, feta, and a standard red wine vinegar dressing (note to self - the hubster will pretty much eat any vegetable if I stick feta cheese in with it...). Oh, and of course a couple of good glasses of wine.
Recipe (serves 3-4):
Chicken:
6 chicken thighs (or 4 chicken breasts)
1/4 dried basil
1/8 tsp garlic powder
Red chili flakes and s & p to taste
About 4 oz stinky, gooey cheese (whatever you like)
Bruschetta:
2 chopped tomatoes
3 tbsp fresh chopped basil
2 cloves of chopped garlic
2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 sundried tomatoes, finely chopped (optional - I didn't have any, but they are a great addition if you have them on hand)
s & p to taste
Season the chicken thighs with dried herbs and spices. I swear, I never use garlic powder, but I knew if I used fresh garlic in this case, it would burn, and I wanted that extra layer of flavouring. Roast chicken in the oven on 425°F for about 35 minutes. Check by poking a hole. If the juices run clear, it's cooked. Broil skin if not dark enough.
While the chicken is cooking, add all the bruschetta ingredients into a bowl. It's pretty juicy, but great for bread-mopping purposes....
Slice up your cheese into smaller pieces. Remember, in this case a little goes a long way, you don't need to kill it with the cheese. A minute or two before the chicken is done, stick a couple of little pieces on top of each thigh and stick it back in the oven until it starts to ooze.
Plate the chicken, and smother it with the bruscetta, and serve it with a grean salad. Don't forget the wine!
Happy Sunday!
