Chicken bruschetta with aubergines, tomato and olives
SERVES 4 SUPER EASY
Bruschetta is here to stay because it’s just too good and versatile to give up. Learn the technique of oil–brushing, toasting and garlic–rubbing the bread, and put anything you like on top for a smart starter, snack or a light lunch.
4 skinned chicken breast fillets, about 1 00 g (3 ½ oz) each
100 ml (3½ fI oz) olive oil
Salt and cracked black pepper
2 tbsp chopped parsley and thyme
1 large aubergine, cut into 2 cm (3/4 in) slices
4 long baguette slices, diagonally cut
1 clove of garlic, peeled
2 tomatoes, peeled, de–seeded and diced
24 black olives, stoned and roughly chopped
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Pre–heat the grill (or barbecue) to high. Lay each chicken breast flat on a cutting board and slice in half horizontally. Smear each chicken piece with just enough olive oil to make it glossy, then season with salt, pepper and half the herbs.
Brush the aubergine and bread slices with olive oil on both sides. Season the aubergine and grill for 3–4 minutes on each side until lightly browned.
Keep warm while you grill the chicken for 2–3 minutes on each side. Grill the bread slices until crisp and rub the cut sides twice with the garlic.
Season the tomatoes with a little salt, then add the olives, olive oil, vinegar, pepper and remaining herbs. Divide the aubergine slices between the baguette slices and top each with 2 pieces of grilled chicken. Spoon the tomato and olive mixture around the bruschetta and serve immediately.
488 cals per portion)
31.15 9 fat per portion