Bruschetta Chicken with Mozzarella

One of my favorite things to eat in the summer is a caprese salad. The combination of sweet tomatoes with creamy mozzarella and the fresh tang of basil hits the spot for me every time. While I can make a meal out of caprese salad any day of the week, Rob needs something much more substantial (and without the big slices of tomato – he has food texture issues and raw tomato is high up on that list…). When I got a hankering for that burst of summer flavor last night, I began mulling over how I could satisfy both of our dinner needs…….and then it hit me! Rob loves bruschetta (which shares many elements of a caprese) and he is always happy with chicken, so why not combine the two? I would just add mozzarella (‘cuz everything is always better with cheese) and ‘voila! – a meal we can both enjoy!

I must admit that I was a little nervous about this recipe at first. Looking at the ingredients, I realized it had the potential to be a bit bland, so I initially overcompensated with garlic in the bruschetta topping (talk about dragon breath!). Starting over, I made some seasoning adjustments and found a nice compromise that really enhanced the flavor of the chicken without being overpowering. Truth be told, there is still a significant garlic punch, so this is not recommended for a “romantic” evening, but the end result is great for a light, summer dinner that only takes about 30 minutes to make. That is a win-win in my book!

Bruschetta Chicken with Mozzarella, serves 4

Ingredients for the Bruschetta Topping:

• 5 Roma tomatoes, chopped
• 1 large clove of garlic, finely minced
• A large handful of basil, coarsely chopped (approx. ½ cup after chopping)
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• Salt and pepper to taste

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 for the Bruschetta Topping:

Place the tomatoes, garlic, basil, oil, and vinegar in a medium bowl and stir well to evenly distribute.

Add salt and pepper to taste and stir well to combine. Adjust seasonings as needed.

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:

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.

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. If you are using a large chicken breast, you will have a gigantic piece of meat. Cut this piece lengthwise down the center to separate it 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.)

Sprinkle the 4 chicken pieces with salt and pepper and set aside.

Pour the flour into a bowl or small plate. Lightly dredge the chicken pieces in the flour.

Heat a large skillet on the stove over medium-high and pour in 1 tablespoon of olive oil.

Once the oil is hot, add two of the chicken pieces to the pan. Cook the chicken until it is 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.

After the second batch of the 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. Cover the skillet with a large piece of aluminum foil and allow to rest until the cheese melts (approximately 5 to seven minutes).

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 the spaghetti if you really want to showcase the bruschetta feel.