Chicken, Broccoli Rabe & Feta Country Toasts

Chicken, Broccoli Rabe & Feta Country Toasts(Adapted from EW)

4 thick slices whole-wheat bread
1 garlic clove, peeled
1/4 cup chopped peeled garlic
4 teaspoons olive oil
16 ounces chicken tenders, cut crosswise into 1/2" pieces
1 bunch of broccoli rabe, stems trimmed, cut into 1" pieces
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/4 teaspoon salt
pepper to taste
3/4 cup crumbled feta

Toast bread and lightly rub with a peeled garlic glove.

In a large skillet, heat two teaspoon oil over high heat until hot but not smoking. Add chicken and cook 4 to 6 minutes until no longer pink inside. Remove the chicken from the pan and keep warm.

Add the remaining 2 teaspoons oil to the pan. Add 1/4 cup garlic and cook, stirring, for 30 seconds until you can smell the aroma - try to not let it get brown. Add broccoli rabe and cook for 2-4 minutes until bright green and just starting to wilt. Stir in tomatoes, vinegar, salt and pepper. Cook for 2-4 minutes, stirring occasionally, until the tomatoes start to break down. Add the chicken and any juices back in to the pan to heat through for about 1 to 2 minutes. Serve oven the toast and scatter the cheese over each serving.

Serves 4