My blogging friend Niki put me onto this recipe, which she found at Budget Bytes, and I’m so happy she did.
This particular recipe was an immediate “must try” for me. I love bruschetta, but I’ve only ever had it on bread as an appetizer. This recipe takes the bruschetta topping and turns it into an entree by putting it on chicken. Genius!
Here’s what you’ll need:
2 large chicken breasts
1/4 cup of balsamic vinegar (I used white balsamic)
1/2 T. olive oil
1/4 t. minced garlic
Pinch of salt and dash of pepper
4 medium roma tomatoes
1/2 medium vidalia onion
1 t. minced garlic
2 t. chopped basil
2 T. balsamic vinegar
1 T. olive oil
Salt and pepper to taste
1 c. shredded mozzarella
(Side note: I used fresh basil. Do you have these little plants in your grocery store? If I catch a whiff of them in the produce section, I have to buy one for the smell alone.)
1. Trim the fat from each chicken breast, place between pieces of plastic wrap, and pound until the thickness is even. Cut each breast into two pieces.
2. Place the chicken into a container and pour over it marinade made with 1/4 c. balsamic vinegar, 1/2 T. olive oil, 1/4 t. minced garlic (or 1 clove of fresh garlic), a pinch each of salt and pepper to taste. Refrigerate until ready to cook.
3. While the chicken is marinading, prepare the bruschetta by dicing the onions and tomatoes and combining them with 1 t. of minced garlic, 2 t. chopped basil, 2 T. balsamic vinegar and 1 T. olive oil. Add salt and pepper to taste.
4. Bake or grill the chicken until cooked through. (I baked this time, but will definitely grill during the warmer months.)
5. Turn the oven to broil and place the top rack about six inches below the heating element. Place the chicken on a baking sheet covered with foil and divide the bruschetta topping among the four chicken pieces, placing an equal amount of topping on each. Top each piece with 1/4 of mozzarella cheese and place the baking sheet under the broiler until the cheese is fully melted.
The family gave this one a big thumbs up. I’ll definitely be making it on a more regular basis. I can’t wait until I can use fresh tomatoes in season.
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