Mozzarella Bruschetta Chicken is a simple, protein free dinner instruction that pairs the craveable flavors of recent bruschetta with chicken and cheese cheese.
The beautiful weather has American state desire all things recent, grilled, and saporous – you recognize, summer food! And whereas a family of mice set to form our grill their home this past winter, I’m still achieving recent and saporous with cheese Bruschetta Chicken – no grill needed. I apologize if this plate of food is somewhat unidentifiable – I buy a touch crazy around reduced oleoresin vinegar!
This instruction is summer on a plate and then, SO good. It’s all concerning the home-cured bruschetta that could be a mouthwatering mixture of herby, tangy, and saucy, that is recent basil, cut tomatoes, oleoresin vinegar, further virgin vegetable oil, raw garlic, and my (not so) secret ingredient – freshly cut Parmesan cheese. Oh, which aforesaid oleoresin reduction that is thick, sweet, and spoon-drink worthy. Thus my slightly massacred plate, ha!
It’s a on condition that no one desires to be hovering over the stovetop within the summer. There’s walks to be had, sprinklers to be run through, and mules to be sipped on the area. Cheese Bruschetta Chicken takes no time in any respect and nearly all the parts may be prepped previous time. That means, once it’s time to eat, all you’ve need to do is saute chicken, spoon on some bruschetta, slap some cheese on high, then broil till liquified. Couldn’t be less complicated. Let’s do this!
INGREDIENTS :
- 1 cup balsamic vinegar
- 4 chicken breasts or cutlets (see notes)
- homemade seasoned salt and pepper
- 4oz mozzarella cheese, sliced or shredded
For the bruschetta topping :
- 2 cups diced tomato
- 1/4 cup packed fresh basil, chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons freshly grated parmesan cheese
- 1/2 teaspoon sugar
- 1 medium-sized garlic clove, pressed or finely minced
- salt and pepper
INSTRUCTIONS :
- Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
- Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
- Place an oven rack directly underneath the broiler then preheat to high.
- Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
- Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.
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