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Bruschetta Chicken

Bruschetta Chicken

I’m finally back home after non-stop traveling for the last 3 weeks! As most of you probably already know, traveling is usually synonymous with eating poorly. Too much going out, eating larger portions than normal, and not making the best choices. You know how it goes. So, it’s time to get back to a healthy diet!

I adore bruschetta. I especially love during the summer. I love those fresh tomatoes, fresh basil, ridiculous amounts of garlic, it’s all so wonderful! Oh, and let’s not forget the warm toasty bread. It’s like all of my favorite things in one delicious bite! While the tomato mixture is healthy, obviously the bread part…eh…not so much. I’ve been trying to find other ways to enjoy my favorite appetizer without all of the carbs. This bruschetta chicken is perfect because it’s low in fat and quick to make. And the best part is that all of those delicious chunky tomatoes will fill you up fast! I only made one large chicken breast and cut it in half to make two pieces, but then I usually make extra of the bruschetta topping because it’s so yummy and I really like to pile it on the chicken!

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Bruschetta Chicken

Yield: serves 2

Prep Time: 25 minutes

Ingredients:

For the bruschetta:

  • 2 medium sized roma or plum tomatoes, remove skins and seeds
  • 1 tbs. extra virgin olive oil
  • 1 tbs. balsamic vinegar
  • 2-3 garlic cloves, minced
  • 1 tbs. basil, chopped into chiffonade
  • salt to taste

For the chicken:

  • 1 large chicken breast, trimmed, and cut in half
  • 2 tbs. extra virgin olive oil
  • 2 tbs. balsamic vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbs. fresh lemon juice
  • 2 slices mozzarella cheese (about 1/4 inch thick)

Directions:

  1. To make the bruschetta, chop tomatoes and add to small bowl. Combine all other ingredients. Refrigerate until ready to serve.
  2. Combine olive oil, balsamic vinegar, salt and pepper, and lemon juice in a quart-size freezer bag or pie dish. Add chicken and refrigerate for at least 30 minutes.
  3. Heat grill or sautee pan to medium high heat. Spray pan with non-stick cooking spray. Add chicken and cook for approximately 5 minutes on each side. Add cheese and remove from grill or pan when cheese is almost melted (it will continue to melt for a few minutes after you remove from the heat). Top with bruschetta and serve!
   

7 Responses to “Bruschetta Chicken”

  1. #
    1
    Christine — August 1, 2011 at 9:59 pm

    Love chicken. Great recipe!

    • Stephanie replied: — August 5th, 2011 @ 10:23 am

      Thank you, Christine!

  2. #
    2
    Andrea the Kitchen Witch — August 2, 2011 at 9:46 am

    I’ve got a bunch of tomatoes that I need to use today. This chicken recipe looks like a perfect fit! thanks for the great idea :)

    • Stephanie replied: — August 5th, 2011 @ 10:23 am

      Thanks, Andrea! I hope you like it! :)

  3. #
    3
    Lisa — August 3, 2011 at 8:46 am

    This looks fantastic! But do you know of an easy way to remove the tomato skins? I don’t usually find that easy to do… :(

    • Stephanie replied: — August 5th, 2011 @ 10:08 am

      It is kind of a pain, Lisa. I use a good potato peeler, but it’s not as easy as peeling a potato or apple! You certainly don’t have to take the skin off if it is too difficult.

  4. #
    4
    aarthi — August 8, 2011 at 1:13 am

    Hai Dear

    This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
    http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html

    Aarthi

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