Jana's Corner & One and Done Recipes

Tired of the same old chicken dishes? This bruschetta chicken offers a cool and tasty change, perfect for a refreshing meal.

Ingredients

• Chicken:
  • 4 boneless, skinless thin chicken breasts
  • Olive oil
  • Salt and pepper
  • Italian herbs (optional)
• Bruschetta:
  • 3-4 Roma tomatoes, chopped
  • 1-2 teaspoons minced garlic (jarred is fine)
  • 1/4 cup red onion, chopped
  • 4-6 fresh basil leaves, ribbon-cut
  • 1/3 cup fresh mozzarella, cut into small cubes (or use shredded if needed)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions

1. Cook the Chicken
   • Grill Method
     • Preheat the grill to medium-high heat.
     • Season the chicken breasts with olive oil, salt, pepper, and Italian herbs if desired.
     • Grill the chicken for 5-7 minutes on each side, or until fully cooked.
   • Oven Method
     • Preheat the oven to 400°F (200°C).
     • Place the chicken breasts on a baking sheet, drizzle with olive oil, and season with salt, pepper, and Italian herbs if desired.
     • Roast for 20-25 minutes, or until the chicken is cooked through.
2. Prepare the Bruschetta
   • In a medium bowl, combine the chopped tomatoes, minced garlic, red onion, fresh basil, and fresh mozzarella.
   • Add the balsamic vinegar and olive oil.
   • Season with salt and pepper to taste.
     Stir the mixture well and let it sit in the refrigerator while the chicken cooks to allow the flavors to meld.
3. Assemble the Dish
   • Once the chicken is cooked, place each breast on a serving plate.
     Top each chicken breast with a generous amount of the bruschetta mixture.
4. Serve
   • Serve the bruschetta chicken with a simple spring salad dressed with balsamic vinaigrette and a side of sautéed vegetables.