Chicken bruschetta

(4 portions)

1. 60 ml olive oil
2. 1 onion, halved and sliced
3. 1 tin (400 g) cherry tomatoes
4. 2 cloves of garlic, finely chopped
5. 4 deboned chicken breasts, skinless
6. 4 slices ciabatta

salt and freshly ground black pepper to taste

Heat half the olive oil in a pan. Add onion and season with salt. Fry over low heat until soft and brown. While the onion is frying, put the tomatoes and garlic in a saucepan. Season with salt and pepper. Boil slowly until thick. Heat rest of the olive oil in a pan and fry chicken breasts until cooked. Season with salt and pepper. Fry bread on both sides in a griddle pan. Spread tomato mixture on each slice. Top with a chicken breast and spoon fried onion over the chicken.

EXTRA: Add a slice of cheddar cheese and put under the grill until cheese has melted.