Bruschetta Chicken

Name: Bruschetta Chicken
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 3 servings
Ingredients: 3 cups diced crusty bread; 5 tablespoons olive oil; Kosher salt and freshly ground black pepper; 6 chicken cutlets (thin-cut chicken breast); 5 Roma tomatoes, diced; 2 cloves garlic, pressed; 6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish; 3 tablespoons balsamic reduction/glaze

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 3 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 3 servings

Ingredients

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3 cups diced crusty bread

5 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 chicken cutlets (thin-cut chicken breast)

5 Roma tomatoes, diced

2 cloves garlic, pressed

6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish

3 tablespoons balsamic reduction/glaze

Directions

Preheat the oven to 375 degrees F.
Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.