• Lisa Jarvis

Bruschetta Chicken



Summer isn't over, and neither is my basil growing outside my back door! One thing I love to make using my fresh basil is a big bowl of bruschetta topping with Roma tomatoes, garlic and olive oil! I am all about that bruschetta and this Bruschetta Chicken is just like the traditional crusty bread version, but instead of bread, I used chicken breasts rubbed with Italian herbs and garlic, pan seared in a cast iron skillet! I topped each piece of chicken with the tomato mixture, and drizzled them with balsamic glaze and I had a lighter meal packed with flavor! You can buy balsamic glaze, but it is so simple to make. Don't skip the glaze either....trust me...it adds a bold statement that really makes this dish special! Here's to summer, Labor Day weekend, and bruschetta!

Here's what you need: (to serve 4)

(For the chicken)

4 large boneless, skinless breasts, pounding out thinner

2 t Italian seasoning

2 t minced garlic

salt to taste

1 T olive oil

(For the topping)

4 Roma tomatoes, very small dice

3 cloves garlic finely chopped

4 T shredded fresh basil leaves

2 T olive oil

salt to taste

1/2 cup fresh parmesan shaved

(For the glaze)

Combine 1/2 cup balsamic vinegar and 2 t brown sugar in a small saucepan. ( You can omit the sugar if you want, and just reduce the balsamic vinegar down by itself). Bring to a boil and then reduce heat to simmer and let it reduce until thickened. If you omit the sugar, the vinegar alone will just take a little loinger to reduce.

First mix all the ingredients for the topping together in a bowl and let it sit at room temperature while you prepare the chicken and the glaze.


Next, get your glaze going. Keep an eye on it and stir it occasionally until it is reduced to a nice glaze.

Prepare the chicken breasts by rubbing both sides of each piece with the garlic. Then sprinkle both sides with Italian seasoning. Salt to taste..Heat a large cast iron skillet on the stove and add the oil. Let the oil get hot but not smoking. (If you don't have a cast iron skillet.....I'm sorry... but seriously, you can just use a heavy skillet. But the next chance you get, go get a cast iron skillet!). Put the heat on medium to medium-high . Place the chicken in the hot pan and let it cook about 6 minutes on each side until browned and cooked through. Remove the chicken and set it aside to rest. To serve, top each piece of chicken with the bruschetta topping , shaved parmesan, and a nice drizzle of the balsamic glaze! Yummy! You can garnish with a cute little piece of basil if you want! This was absolutely delicious and nothing to feel guilty about!


#Chicken

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