|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|Total Sugars 5g|
|Vitamin C 16mg||79%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bruschetta is a classic Italian appetizer made with toasted bread topped with a mixture of tomatoes, basil, olive oil, and garlic. It is a colorful and fresh way to enjoy the beautiful bounty of a summer garden. This recipe uses all the gorgeous ingredients of a traditional bruschetta but instead becomes a fresh topping for seared chicken breasts. It transforms what would be an appetizer into a fantastic main dish. If you can't find pearl-sized fresh mozzarella balls, you can cut larger pieces of fresh mozzarella into bite-sized pieces. Make them about the same size and the diced tomatoes for beautiful presentation.
Serve this wonderful recipe with a green salad tossed with mushrooms and drizzled with a classic Italian vinaigrette. If you still crave that crunch from the toasted bread, you can always offer your guests some homemade crostini on the side. A nice glass of white wine would be the perfect finishing touch to this easy yet elegant meal. For dessert, semifreddo or bomboloni are wonderful Italian treats that are always a hit.
6 plum tomatoes, seeded and diced
1 cup fresh mozzarella balls, pearl sized
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1/4 cup torn fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Seasoned Chicken Breasts:
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon balsamic glaze, or Vincotto
Gather the ingredients.
In a medium bowl, combine the diced plum tomatoes, minced garlic, 2 tablespoons olive oil, fresh basil, salt and freshly ground black pepper. Stir to combine and chill until ready to serve.
In a small bowl combine the Italian seasoning, garlic powder, salt, and freshly ground black pepper. Pat the chicken breasts dry with paper towels.
Brush both sides of the chicken breasts with 1 tablespoon of the olive oil and sprinkle both sides with the prepared seasoning blend.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6 to 8 minutes per side or until no longer pink and cooked through.
Allow the chicken to rest on a cutting board for about 5 minutes before plating.
Top the chicken breasts with the prepared bruschetta topping.
Serve with a drizzle of vincotto or balsamic glaze.
Enjoy with warm toasted crostini and a glass of your favorite Italian wine.
If you prefer a grilled version of this bruschetta chicken, follow the recipe up until you oil and season the chicken breasts. Preheat your outdoor grill to medium heat, about 425 F to 450 F.
Grill the chicken breasts for about 6 minutes on each side. You should have nice grill marks on each side and they need to reach an internal temperature of 165 F for proper doneness.