It's going to be hard to share this recipe since it came out of my hubby's imagination. The other day he used up some tomatoes we needed to get rid of and made a bruschetta with tomatoes, onion, garlic, olive oil, peppercini's, capers and feta cheese. We had some leftover spinach and artichoke dip that he had made so he stuffed some chicken breasts with the artichoke mixture. Lightly salted and peppered them and then grilled them about halfway on the barbecue. Then he put them in a baking dish, covered them with the bruschetta topping and baked them at 350 degrees for about 30 to 40 minutes (until done). Served this with roasted veges (zucchini, yellow squash, cauliflower, red pepper, asparagus tossed with olive oil, salt, pepper, italian seasoning and red pepper flakes). This was so good. I had the leftovers for lunch today. Very nummy indeed. :-)
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