Friday, October 18, 2019

Cheesy Bruschetta Chicken

Chicken topped with an incredible fresh bruschetta topping and two cheeses!

I cannot get enough bruschetta. Really I am just obsessed with tomatoes at the moment. I feel like a lot of my recipes that I've had on my meal plan recently with tomatoes in them. I got lucky because Nick who hated tomatoes when we were first married is now willingly eating them and, like me, is craving them a lot recently too. This recipe is one of the few bruschetta recipes I have made without balsamic, but you could absolutely splash a little on if you wanted. Honestly one of my favorite parts of the recipe is the fact that the cheese goes under the broiler. I love me some melty, browned cheese fresh from the broiler!

What you need:
For the bruschetta topping:
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 clove minced garlic
  • 1 Tbsp. olive oil
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. ground black pepper
For the chicken:
  • 1 1/2 lb. chicken breasts
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 3/4 cup shredded mozzarella
  • 1/4 cup shredded Parmesan
  • 1/4 cup chopped fresh parsley, if desired
  1. Stir together the bruschetta ingredients and set aside.
  2. Season the chicken with salt and pepper on each side.
  3. Heat olive oil over medium-high heat in a large skillet. Cook on each side until chicken is browned and cooked through.
  4. Flip the chicken over and then top with bruschetta and sprinkle with mozzarella and Parmesan.
  5. Broil on HIGH for 2 to 3 minutes or until cheese is bubbly and browned.
  6. Top with parsley, if desired, and serve.
Recipe from Simply Recipes

There aren't any tomatoes in this Foil Pack Creamy Salsa Verde Chicken but it still has lots of melty cheese and is another fantastic chicken recipe. If you are up for something that is still bruschetta but with a twist, I highly recommend this Strawberry Bruschetta from Natural Noshing.


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