Bruschetta Chicken
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 chicken breasts (sliced into thin cutlets)
- ½ teaspoon Italian seasoning
- 1 teaspoon salt (divided)
- ½ teaspoon ground black pepper (divided)
- 1 cup fresh diced tomatoes
- 2 teaspoons fresh basil leaves (chopped)
- 3 cloves garlic (minced, divided)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- ¼ cup shaved Parmesan cheese
- 1-2 tablespoons balsamic glaze
Method
- Season the chicken cutlets with Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper on both sides.
- In a small bowl, combine the tomatoes with basil leaves, 1 clove minced garlic, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir and set aside.
- In a skillet over medium high heat, melt butter and add oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. Takes about 4-5 minutes per side.
- Add garlic to the center of the pan, sauté for 30 seconds, then stir it with all of the chicken cutlets so they’re coated with garlic. Remove from heat.
- Top the chicken tomato mixture, parmesan, and balsamic glaze.
- Serve warm with mashed potatoes, rice, or polenta.