Bruschetta Chicken with Mozzarella – Printable Recipe

Ingredients

Ingredients for the Bruschetta Topping
• 5 Roma tomatoes, chopped
• 1 large clove of garlic, finely minced
• A large handful of basil, coarsely chopped (approximately ½ cup after chopping)
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• Salt and pepper to taste (be liberal with the salt)

Ingredients for the Chicken
• 2 sheets of plastic wrap
• 2 large boneless, skinless chicken breasts (or 4 small)
• ½ cup flour
• 1 – 2 Tablespoons olive oil
• (1) 8 ounce ball of fresh mozzarella, cut into ¼ inch slices
• Aluminum foil
• Salt and pepper
• 2 Tablespoons shaved parmesan

Instructions

Instructions for the Bruschetta Topping:
1. Place the tomatoes, garlic, basil, oil, and vinegar in a medium bowl and stir well to evenly distribute.
2. Add salt and pepper to taste and stir well to combine. Adjust seasonings as needed.
3. Cover and set aside to allow the flavors to meld. Note: If you have the time, it is best to allow everything to rest in the fridge for at least an hour, but 20-30 minutes will also provide tasty results.

Instructions for the Chicken:
1. Spread one sheet of plastic wrap out on a flat surface such as your countertop or a plastic cutting board. Put one chicken breast in the center of the plastic wrap and loosely lay the second sheet of plastic wrap on top of the chicken.
2. Using the flat side of a meat mallet or your rolling pin, pound out the chicken until it is approximately 1/2 inch in thickness. Cut the piece of chicken lengthwise down the center to separate into two pieces and set them aside. Repeat this process with the other whole chicken breast. (Note: If you are using 4 smaller breasts instead of the 2 larger ones, do not cut them down the center after flattening.)
3. Sprinkle the 4 chicken pieces with salt and pepper and set aside.
4. Pour the flour into a bowl or small plate. Lightly dredge the chicken pieces in the flour.
5. Heat a large skillet on the stove over medium-high and pour in 1 tablespoon of olive oil.
6. Once the oil is hot, add two of the chicken pieces. Cook until golden brown on the bottom and opaque halfway up the sides of the meat (approximately 5 minutes) Flip the pieces over and repeat on the other side. When the chicken is cooked through, remove the pieces from the pan and reserve on a plate. Pour in additional oil if needed, and repeat the process with the remaining two pieces of chicken.
7. After the second batch of meat has cooked through, return all chicken pieces to the pan and turn the burner off. Evenly place the mozzarella slices on top of the chicken and spoon about ¾ of the bruschetta topping over the cheese and reserve the rest for serving. Cover the skillet with a large piece of aluminum foil and allow to rest until the cheese melts (approximately 5 to 7 minutes).
8. Carefully plate the chicken, making sure not to lose too much topping in the process. Spoon any additional bruschetta topping remaining in the pan over the chicken. Garnish with parmesan shavings and freshly ground pepper. Serve the reserved bruschetta topping in a dish alongside the entrée.

Serving suggestions: Cook whole wheat spaghetti according to package directions and use as a base for the chicken. You can also use toasted French bread instead of spaghetti if you really want to showcase the bruschetta feel.

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