Bruschetta Chicken
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 944
- Total Fat
- 56
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 78
- Cholesterol
- 223
- Sodium
- 1243
- Total: 30 min
- Active: 30 min
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
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.