The Art of Cooking: Bruschetta Chicken

Living808

Everyone’s favorite appetizer is now an entree.

Amy Pottinger’ Bruschetta Chicken is an easy week night meal that is packed with flavor.  

The whole family will love the bubbly mozzarella, aromatic tomatoes and the fresh flavors of garlic and basil.

And guess what?

It is also deceptively simple. 

Her Living808 recipe creates enough extra bruschetta topping to toss with pasta.

This dish only takes 30 minutes or so from start to finish and makes great left overs. 

INGREDIENTS/INSTRUCTIONS

2- 2 1/2 lbs boneless, skinless chicken thighs (chicken breasts would also work)
8 oz fresh mozzarella
7 roma/plum tomatoes
10.5 oz package grape tomatoes
10 cloves of garlic, divided
1 1/2 cups chopped basil
4 tbsp extra virgin olive oil, divided
3 tbsp balsamic vinegar, divided
1 1/2 – 2 tsp salt
1 1/2 – 2 tsp pepper
1- 1/2 tsp red pepper flakes

FOR THE CHICKEN:

1. Add 1 tbsp olive oil to a large cast iron skillet (or other pan if you do not have a skillet).
2. Add 5 cloves of minced garlic, and let it brown. this will be 2-3 minutes. 
3. Salt and pepper your chicken to taste, about 1/2 tsp, or more if desired. 
4. Add the chicken to the pan, and let it cook roughly 4 minutes per side, or until the chicken has browned. 
5. Add 1 tbsp balsamic vinegar, 1/2 – 3/4 cup basil. and add it to the oven at 350 degrees for 20 minutes or so, or until it reaches 160 degrees. 
6. Add sliced mozzarella to the top of your chicken and return it to the oven on the broil setting. Broil for 5 minutes. Check to make sure your chicken has made it to 165 degrees before consuming. 

FOR THE BRUSCHETTA:

1. The most time-consuming aspect of this dish is cutting tomatoes. 
2. Begin by cutting the base off the tomato, then cut it into quarters, vertically. Scoop the seeds and centers out of the tomato and discard them. They add too much liquid and change the texture of the  bruschetta. 
3. Dice the tomato bottom/base and flesh into small cubes. Cut your grape tomatoes into quarters or eights. 
4. Add 2 tbsp of olive oil to a large wok/pan and allow it to warm.
5. Add your minced garlic (the remaining 5 cloves) and let them brown (2 min or so).
6. Add your diced tomatoes, balsamic vinegar, chopped basil (the remaining 3/4 cup), 1 tsp salt, 1 tsp pepper and 1/2 tsp red pepper flakes to the pan and stir. 
7. Cooking, stirring for 3 or 4 minutes. 
8. Top the cooked chicken with the bruschetta and/or toss with pasta. 

Website: https://www.caviarandcrayons@gmail.com
 

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