Simple ingredients often make the best meal. This chicken is topped with ooey gooey fresh mozzarella and a wonderful homemade bruschetta.
I am digging grape tomatoes lately. I am digging them in like everything. I finally convinced my family that they are delicious too and it makes me so happy that I can fix things with them in it now. This recipe takes a very simple set of ingredients and little effort to make. The chicken and bruschetta marinate separately for a few hours and then all you have to do is pop the chicken into the oven and in the last few minutes, top it with the cheese. You serve the warm, cheesy chicken with the wonderful, lovely bruschetta. It's just a match made in heaven. No joke.
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What you need:
For the bruschetta:
- 1 pint grape tomatoes, halved
- 1 cup fresh basil, chopped
- 1/2 yellow onion, chopped
- 3 cloves minced garlic
- Extra virgin olive oil
- Salt and pepper, to taste
- 4 boneless, skinless chicken breasts (or two, sliced thinly)
- Extra virgin olive oil
- 3 cloves minced garlic
- Salt and pepper
- Juice of 1 lemon
- Fresh mozzarella, sliced
- Combine bruschetta ingredients together in a bowl. Cover and refrigerate while chicken marinates.
- Place chicken in a plastic baggie and add oil, garlic, salt and pepper, and lemon juice. Marinate for 3 hours.
- Once your 3 hours is almost up, preheat the oven to 375*. Line a baking pan with aluminum foil for easy clean up.
- Place chicken into the lined baking pan and cook for about 20 minutes.
- In the last few minutes of cooking, add a slice of fresh mozzarella onto each piece of chicken and then cook until the cheese is melted. You can even place it under the broiler until it turns golden brown and bubbly which is my favorite thing to do.
- Serve chicken topped with bruschetta.
Recipe from I Was Born to Cook
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