Garlic Chicken & Penne with Caprese Tartlettes

This composed meal is just delish and is easy to remember...I could eat the tartlettes all day.  They would also make FANTASTIC party canapes.

3 chicken breasts, made into scallopini by cutting in half width-wise
2 cloves of garlic, crushed
1/4 - 1/3 cup veg oil

1/2 lb penne, cooked
1 head broccoli, florets only, very small
olive oil or EVOO
2 cloves of garlic, crushed
red wine vinegar

8 slices regular white bread
olive oil
1/3 block of cream cheese (low fat OK), softened
1 tsp garlic powder
1 tsp italian herbs
fresh mozzarella, sliced
fresh basil
2 roma tomatoes, sliced
balsamic vinegar

Parm cheese - the real stuff.

Place the 2 crushed garlic cloves in the veg oil and let sit for awhile.  Season the chicken well with salt and pepper and let sit out til close to room temp.

Remove the crust from the bread and use a roller to flatten it.  Use a basting brush to apply olive oil to both sides of the bread.  Put one piece of bread in a muffin hole in your muffin pan.  Mix the cream cheese, garlic powder and herbs.  Divide this mixture evenly between the 8 muffin tins with bread in them.  Bake this at 350º for about 12 minutes or until well browned.  Set aside.

Heat a large skillet over medium heat.  Take out the garlic from your resting veg oil (throw that away, it's done its job) and add the oil (or part of it) to your pan.  Cook the chicken until browned on both sides in the garlic oil.  Set cooked chicken aside.

In another pan, add a couple tbsps of olive oil and 2 crushed garlic cloves.  Cook the garlic over med-low heat until lightly browned.  Remove the garlic and throw away.  Add broccoli to the pan and increase to medium heat.  Salt the broccoli.  Sautee until browned.  Deglaze the pan with a few good shakes of red wine vinegar and cook down slightly.  Add the hot mixture to your waiting cooked penne and toss to coat, seasoning as needed.

Serve the chicken over the pasta and garnish with grated parm cheese (and chopped basil if you like).

Put a little slice of mozz in each tart.  Add a leaf of basil.  Top with a slice of tomato and salt that mater!  Drizzle each tart with balsamic just before serving.