Bruschetta Chicken
Servings: 4 Servings
Ingredients
For the bruschetta topping:
- 2 cups Roma tomatoes seeded and diced
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the chicken:
- 2 large boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices mozzarella cheese or 1 cup shredded mozzarella
Instructions
To make the topping:
- In a medium bowl, combine the tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 8 hours to let the flavors come together.2 cups Roma tomatoes, 2 tablespoons finely chopped fresh basil, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper
To make the chicken:
- Slice each chicken breast in half horizontally to create 4 thin cutlets. If needed, place them between two sheets of plastic wrap and pound lightly to an even thickness, about ¼ to ½ inch thick.2 large boneless skinless chicken breasts
- Season both sides of the chicken with Italian seasoning, salt, garlic powder, and black pepper.1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Heat the olive oil in a large skillet over medium heat.2 tablespoons olive oil
- Add the chicken and cook for 4 to 5 minutes per side, or until the chicken is golden and reaches 165°F in the thickest part. Since the cutlets are thin, they should cook through without needing the oven.
- Reduce the heat to low. Top each piece of chicken with mozzarella cheese. Cover the skillet for 1 to 2 minutes, just until the cheese melts.4 slices mozzarella cheese
- Spoon the bruschetta topping over the chicken just before serving. Drizzle with balsamic glaze and garnish with extra basil if desired.
Notes
- Watery topping: Tomatoes release liquid the longer they sit. Use Roma tomatoes, seed them before chopping, and spoon the topping over the chicken with a slotted spoon.
- Fresh mozzarella instead of low-moisture: You can use fresh, but pat it dry first. Low-moisture mozzarella melts more evenly in the skillet. Fresh mozzarella holds more water and can make the chicken soggy.
- Make ahead: The bruschetta topping can be made up to 8 hours ahead of time. The chicken is best fresh, but leftovers reheat well in a skillet over low heat.
- Storing leftovers: Store the chicken and bruschetta topping separately in airtight containers in the fridge for up to 3 days.
Nutrition Facts
Bruschetta Chicken
Serving Size
1 chicken breast with toppings
Amount per Serving
Calories
336
% Daily Value*
Fat
20
g
31
%
Saturated Fat
6
g
30
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
95
mg
32
%
Sodium
1188
mg
50
%
Potassium
745
mg
21
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
32
g
64
%
Vitamin A
1274
IU
25
%
Vitamin C
18
mg
22
%
Calcium
175
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
