BRUSCHETTA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- 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.
BRUSCHETTA CHICKEN
After making fresh batch of bruschetta one day, I decided to use it on chicken instead of on toasted baguette. This has become one of my family's favorite meals. It is sweet, tangy and salty all at once.
Provided by Cooking Creation
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.
- Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.
- Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.
- Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
- Enjoy!
Nutrition Facts : Calories 457.5, Fat 32.8, SaturatedFat 6.3, Cholesterol 119.1, Sodium 191.3, Carbohydrate 12.2, Fiber 1.2, Sugar 2.5, Protein 27.5
BRUSCHETTA CHICKEN - HCG P2
Make and share this Bruschetta Chicken - Hcg P2 recipe from Food.com.
Provided by Cassachusetts
Categories Chicken Breast
Time 30m
Yield 1 chicken with sauce, 1 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken in lemon juice, Bragg Liquid Amino Acids, vinegar, salt and pepper.
- Mix Melba crumbs with dry spices.
- Coat the chicken in the Melba crumbs / herb mixture and "fry" chicken (in non-stick skillet, do not use oil -- if anything is needed, use water or a very small amount of fat-free chicken broth) until golden brown. Deglaze the pan periodically with a little broth to keep chicken from burning.
- For the bruschetta sauce: Chop tomatoes finely and put into small bowl.
- Roll basil leaves together, crush lightly, and cut horizontally to create fine slices.
- Mix ingredients together with lemon juice, vinegar, salt and pepper to taste.
- Serve Bruschetta sauce (chilled or slightly warmed) over the hot chicken.
Nutrition Facts : Calories 311.9, Fat 3.5, SaturatedFat 0.7, Cholesterol 66.3, Sodium 285.6, Carbohydrate 35.5, Fiber 4.4, Sugar 4.6, Protein 33.3
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