Bruschetta Chicken
Tender chicken topped with juicy tomato-basil bruschetta and drizzled with a sweet balsamic glaze; ready in less than half an hour!
Servings: 4 servings
Calories: 338kcal
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon dried oregano divided
- 1/2 teaspoon garlic powder
- kosher salt and black pepper
- 2 Tablespoons extra-virgin olive oil divided
- 1 Tablespoon butter
- 2-3 cups cherry or grape tomatoes, sliced in half see note
- 1/4 cup fresh basil leaves slivered
- 3-4 cloves fresh garlic minced
- 1-2 teaspoons balsamic vinegar
- balsamic glaze see note
Instructions
- Slice each chicken breast lengthwise through the middle, so you have four thinner cutlets. (For the most tender chicken, you also can lay each cutlet flat on a cutting board, cover with plastic wrap, and pound a few times with the flat side of a meat mallet or a heavy-bottomed skillet.)2 boneless, skinless chicken breasts
- Season each side of the chicken breasts lightly with 1/2 teaspoon of the dried oregano, the 1/2 teaspoon garlic powder, and a generous sprinkle of salt and pepper.1 teaspoon dried oregano, 1/2 teaspoon garlic powder, kosher salt and black pepper
- Set a large skillet over medium-high heat. Add 1 Tablespoon each of olive oil and butter.2 Tablespoons extra-virgin olive oil, 1 Tablespoon butter
- When the butter has melted, add the chicken breasts. Cook chicken for 4-5 minutes on one side, until golden brown on the bottom, then flip and continue to cook until each piece reaches 165°F inside. Transfer chicken to a plate and set aside.
- While the chicken cooks, make the bruschetta by combining the tomatoes, basil, garlic, remaining 1 Tablespoon olive oil, 1-2 teaspoons balsamic vinegar, remaining 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and a pinch of black pepper in a medium bowl. Taste and add more of any ingredient as desired.2-3 cups cherry or grape tomatoes, sliced in half, 1/4 cup fresh basil leaves, 3-4 cloves fresh garlic, 1-2 teaspoons balsamic vinegar
- When chicken is cooked through, remove from the heat and top each piece with generous spoonfuls of bruschetta. Drizzle lightly with balsamic glaze and serve right away.balsamic glaze
Notes
- Remove chicken breasts from the fridge about 15 minutes before you start cooking, if possible, to bring them a bit closer to room temperature. This helps them cook evenly without drying out.
- Tomatoes: Substitute 3-4 Roma or on-the-vine tomatoes for the cherry tomatoes if you like, just dice them small and scoop out some of the extra seeds and watery insides.
- Balsamic Glaze: You can purchase balsamic glaze at most grocery stores, or make your own by simmering 1/2 cup balsamic vinegar in a small saucepan over medium heat for 10-15 minutes. It will reduce to a thick, syrupy liquid. You can add a pinch of brown sugar to the vinegar while it simmers to enhance the sweetness.
Nutrition
Calories: 338kcal | Carbohydrates: 4g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 703mg | Potassium: 1010mg | Fiber: 1g | Sugar: 2g | Vitamin A: 672IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg