2chicken breastsskinless, boneless, pounded thin and cut into bite size pieces
128 oz. candiced tomatoes
1qt.chicken broth
salt and pepper
1cupfresh basilchopped
1tspred pepper flakes
1large onionthinly sliced
3clovesgarlicchopped
Toasted Parmesan Garlic Bread
8slicescrusty artisan breadstore bought
1whole clove of garlic
1/2cupfreshly grated Parmesan cheese
Instructions
Season chicken with salt and pepper and cook in 2 Tbsp. olive oil.
Cook until just cooked through. Remove from pan and set aside.
Add remaining olive oil and saute chopped garlic, onions and red pepper flakes.
Cook until onions are beginning to soften.
Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes.
Put the chicken back in and cook for 2-3 minutes.
Add the chopped basil and stir.
While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper. Place on a baking sheet under the broiler in the oven and toast until lightly golden.
Watch closely. Remove from oven and rub each slice with the whole clove of garlic.
Top with freshly grated Parmesan cheese.
Place back under broiler for 1-2 minutes until cheese is melted.
Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!