May 6, 2013

Bruschetta Chicken

Bruschetta Chicken

Y'all...listen closely! run to the store and get the ingredients for this recipe - you are going to LOVE it! It is so easy and so delicious you will want to make it all the time, so buy extra chicken!! Be sure to use fresh ingredients - it makes this recipe what it is!

I got the idea for this recipe a few weeks ago when I was making Salsa Chicken. I love simple recipes that use fresh ingredients and deliver lots of wonderful flavors! THIS recipe does all of that!!

  • 4 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup First Cold Pressed, Extra Virgin Olive Oil (use a fairly good quality. I like the Lucini Brand)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3-4 chicken breasts
  • 3-4 slices mozzarella cheese or 1 cup shredded mozzarella
Prepare the topping early in the day or a day ahead: In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper, and mix well.  Refrigerate the topping until ready to use.

When ready to make the chicken, preheat the oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Turn each chicken breast over and, using your hands, open up the breast where it comes together so it lays more flat. It will look like a heart shape sort of and be more even thickness all over. Place each breast in the baking dish in a single layer and top evenly with prepared buschetta topping.

Bake in the preheated oven for 30-35 minutes or until no longer pink throughout. The bake time will vary according to how thick your chicken breasts are. The temp should register 160 degrees F when an instant read thermometer is inserted into the thickest part of the breast. Top with mozzarella and bake until cheese melts. Let rest about 5 minutes. Serve and enjoy!

A recipe for the Creamy Italian Salad Dressing coming soon! It is crazy good!

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