Bruschetta Chicken…

Lately I’ve  been trying to reduce my carb consumption and so I’ve been experimenting with recipes that do so. And, if you’ve been following my blog for any amount of time, you know that I am a chicken lover. I could eat chicken seven days a week. So when I came across the idea for this recipe I thought it was a win-win!

This recipe couldn’t be any easier to make and it’s as flavorful as it looks. I am writing this recipe for two people but you can easily double it for a family of four. Serve it with spinach salad and, if you want to add carbs, some crusty bread and you’ll have a delicious meal.

So let’s talk Bruschetta Chicken…

Lesson Learned 1 – mix the marinade first: You’re going to want the chicken to sit in the marinade for at least a few minutes. You can even make the marinade ahead of time and let the chicken marinate for about an hour in the refrigerator. Remove the chicken from the marinade and place it on a surface that has been sprayed with an olive oil cooking spray. Make sure you don’t put any of the marinade liquid on the baking sheet. It will burn if you do so.

Chicken Marinade

Lesson Learned 2 – Once you put the chicken in the oven, assemble the ingredients for the bruschetta topping. That way it will be ready when it’s time to put it on the chicken. The bruschetta mixture will only be in the oven for about 5 minutes, just enough time to warm through the tomatoes. Make sure you finely dice the onions and garlic since they’ll be in the oven for a very short period of time.

Bruschetta Mixture

Not any additional wisdom to share on this one because it’s so easy to make. I have to say I really enjoyed this recipe and will definitely serve it again. I hope you enjoy it as much as I did.

Bruschetta Chicken...

  • Servings: 2
  • Difficulty: Easy
  • Print

INGREDIENTS:

2 boneless skinless chicken breasts, about 6 ounces each

4 Tbs. olive oil

4 Tbs. white balsamic vinegar

2 cloves garlic, finely minced

1 tsp. Italian seasoning

1/2 tsp. salt

Shredded mozzarella

Bruschetta Topping:

4 compari tomatoes, halved (you can substitute cherry tomatoes, using about 6-8 of them)

2 cloves garlic, finely minced

1/2 small red onion, finely minced

1 tsp. white balsamic vinegar

1 tsp. olive oil

1/4 cup chopped fresh basil

1/2 tsp. salt

DIRECTIONS:

You can make the marinade for the chicken ahead of time and let the chicken marinate for an hour in the refrigerator. If you don’t have the time, mix together all of the ingredients for the marinade, place the marinade in a plastic bag along with the chicken. Then start preheating your oven to 375 and allow the chicken to marinate until the oven reaches the desired temperature.

Remove the chicken from the marinade and place the breasts on a high rimmed baking sheet covered with foil and sprayed with cooking spray. Cook the chicken for 25 minutes (the internal temperature should be close to 165).

While the chicken is baking mix together all of the ingredients for the bruschetta topping. Set aside.

Remove the chicken from the oven and top with mozzarella (as much as you want). Pour the bruschetta mixture on top of the mozzarella and place the chicken back in the oven for about 4-5 minutes, until the tomatoes are warmed through.

Serve with desired sides.

4 thoughts on “Bruschetta Chicken…

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