BRUSCHETTA CHICKEN
All the flavors of bruschetta on top of juicy grilled chicken!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
- Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 7.6 g, Cholesterol 91.6 mg, Fat 21.6 g, Fiber 1.9 g, Protein 34 g, SaturatedFat 5.5 g, Sodium 522.7 mg, Sugar 4 g
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
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
Make and share this Chicken Bruschetta recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spray broiler pan with nonstick cooking spray. Sprinkle chicken breast halves with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan. Broil 4 to 6 inches from heat for 12 to 16 minutes or until fork-tender and juices run clear, turning once.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook and stir 30 to 45 seconds or until thoroughly heated.
- To serve, arrange chicken on individual plates. Sprinkle with half of the cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs.
- High Altitude (above 3500 feet):.
- Broil chicken 16 to 20 minutes.
- Notes:.
- Ingredient Info:.
- Italian plum tomatoes, also called Roma tomatoes, are small oval fruits prized for their low moisture and high flavor. These characteristics make them perfect for canning, sauce and toppings; other tomatoes can make pizza and bruschetta soggy.
- Ingredient Substitutions:.
- To boost Italian flavor, use fresh garlic on the chicken breasts; mince 1 or 2 cloves and rub into poultry.
- Another Italian grating cheese can be used in place of the Parmesan; try Asiago or Romano.
Nutrition Facts : Calories 254.7, Fat 10.5, SaturatedFat 2.6, Cholesterol 74.7, Sodium 616.3, Carbohydrate 7.8, Fiber 2, Sugar 3.1, Protein 31.7
BRUSCHETTA CHICKEN SKILLET
It's bruschetta. It's chicken. It's skillet-simple. Sounds like it's everything you could ask for. Oh wait-there's one more thing: You use just one pan.
Provided by My Food and Family
Categories Peppers
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is done (165ºF), turning after 5 min. Remove chicken from skillet, reserving peppers in skillet; cover chicken to keep warm.
- Add canned tomatoes, water and rice to skillet; stir. Bring to boil; simmer, uncovered, on low heat 10 min. Meanwhile, combine cheese, fresh tomatoes and basil.
- Return chicken to skillet; top with cheese mixture. Cook, covered, 5 min. or until chicken is heated through and cheese is melted.
Nutrition Facts : Calories 500, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 38 g
BRUSCHETTA CHICKEN
This is the perfect summer chicken recipe using fresh picked summer tomatoes and basil. Bruschetta mixture can be made a couple of hours ahead.
Provided by Eileen C.
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bruschetta.
- stir together chopped tomatoes, onion, basil, chopped garlic, salt & pepper, and 2-3 tablespoons of extra virgion olive oil. Set aside until chicken is done.
- Chicken.
- Add olive oil to pan and preheat until oil is shimmering.
- Add chicken to pan, sprinkle with salt & pepper and dried basil. Cook until browned. - about 6 minute Shorter if yousing thin sliced breast. Turn chicken over to brown other side. Cook 2-3 minute Add garlic to pan and cook over medium heat for several min more until chicken is cooked through.
- Place chicken on serving platter and top with Bruschetta mixture. Add a sprinkle of freshly grated paremesan.
Nutrition Facts : Calories 304.1, Fat 18.2, SaturatedFat 3.5, Cholesterol 79.9, Sodium 365.1, Carbohydrate 6.5, Fiber 1.6, Sugar 2.9, Protein 28.4
BRUSCHETTA CHICKEN
Make and share this Bruschetta Chicken recipe from Food.com.
Provided by Rhonda J
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place flour and lighlty beaten eggs in separate containers that are large enough to accommodate each chicken breast.
- Dip chicken in flour then in egg and place in greased 9x13 pan.
- Combine the cheese, breadcrumbs & butter and sprinkle over chicken.
- Loosely cover dish with foil & bake at 375 for 20 minutes.
- Meanwhile combine remaining ingredients.
- Uncover the chicken and bake an additional 5-10 minutes longer until top is browned.
- Spoon tomato mixture over chicken, return to oven for 3-5 minutes or until just heated through.
- Plate each breast and garnish with 2 or 3 whole basil leaves.
Nutrition Facts : Calories 351.8, Fat 12.7, SaturatedFat 4.7, Cholesterol 187.3, Sodium 573.1, Carbohydrate 21.5, Fiber 2, Sugar 3.1, Protein 36.3
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