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.
CHICKEN BRUSCHETTA SALAD
A tasty Chicken Salad served on a bed of greens. Prep time does not include marinating time. The recipe comes from Zigato's Restaurant in Sacramento and KCRA TV.
Provided by Barb G.
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Combine Marinade ingredients (except Chicken breast).
- Put marinade on chicken& marinade overnight.
- Grill chicken on BBQ or in broiler oven.
- Chill well, cut into strips and return to refrigerator.
- Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
- Marinate for 2 hours.
- Toss chicken strips.
- Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.
BRUSCHETTA CHICKEN SALAD
Make and share this Bruschetta Chicken Salad recipe from Food.com.
Provided by Chef mariajane
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush slices of bread with oil; grill each side until crisp, about 2 minutes. Rub toasts with one clove garlic; mince remaining garlic, and set aside.
- Toss chicken with 1/4 cup of the Italian dressing and Dijon; grill over medium heat until cooked through and crisped on the outside, about 10 minutes.
- Toss chicken with tomatoes, remaining Italian dressing, minced garlic, and basil. Serve with garlic toasts.
Nutrition Facts : Calories 683.5, Fat 30.4, SaturatedFat 6.3, Cholesterol 51.8, Sodium 1591.1, Carbohydrate 76.6, Fiber 5.5, Sugar 7.3, Protein 25.6
CHICKEN BRUSCHETTA SALAD
Make and share this Chicken Bruschetta Salad recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat bread in oven, place greens and dressing in mixing bowl, toss to.
- combine.
- Pile greens in center of a cold, rimless bowl.
- Grill chicken and.
- cut into 1/4 inch strips.
- Place chicken on top of greens.
- Combine.
- tomatoes, red onion, 1/2 oz.
- Olive Oil, vinegar, basil, cilantro, and salt.
- and pepper.
- Mix well and pile relish on top of chicken.
- Drizzle salad and.
- bowl with Olive Oil.
- Place bread on around salad.
- Garnish with.
- Parmesan/Romano cheese and black pepper.
Nutrition Facts : Calories 91.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 24.5, Sodium 45.7, Carbohydrate 3.6, Fiber 1, Sugar 0.9, Protein 10
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 PASTA SALAD WITH CHICKEN
Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.
Provided by Kelly Senyei
Categories main-dish
Time 15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
- Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.
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