-6 ripe yet firm vine tomatoes.
-a good handful of basil chopped and washed
For the Chicken and Spinach
4 Chicken Breasts slices into strips
250 g Spinach
2 gloves of garlic
Make the bruschetta about 1 hour ahead of time so the flavours marry……and by that I don’t mean argue and separate.
-Chop the tomatoes and onions into small pieces add to a medium bowl
-wash and chop the fresh basil into small pieces leaving a few leaves who for decoration then add to tomato and onion mixture
-add the olive oil and stir
-drizzle the balsamic vinegar
-season with the sea salt and ground black pepper
For the chicken I used the George Forman grill but if you don’y have one, use a non stick frying pan pan with olive oil.
-fry the chicken strips into cooked through.
-in a smaller pan heat a few tsp of olive oil then add the garlic cloves (crushed).
-sauté the spinach until it is cooked but careful not to over cook.
-season with a dash of salt and pepper
Put the bruschetta on the plate, then place the chicken strips on top of the bruschetta .Place the spinach next to the chicken and bruschetta. Garnish with fresh basil.