QUICK BRUSCHETTA CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Quick Bruschetta Chicken image

Skip the bread and make moist, garlicky chicken breast the base in this main-course version of bruschetta. The topping couldn't be easier. Tomatoes are tossed simply with salt, pepper and plenty of chopped herbs.

Provided by Kelly Senyei

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 medium boneless, skinless chicken breasts
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium tomatoes, diced
1 tablespoon chopped fresh basil
Shaved Parmesan, for serving

Steps:

  • Thoroughly pat the chicken breasts dry then season them with the garlic powder and a pinch each of salt and pepper.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until no longer pink and the internal temperature reaches 165 degrees F, 8 to 10 minutes.
  • While the chicken cooks, combine the tomatoes and basil with a pinch each of salt and pepper in a medium bowl and stir to combine.
  • Plate the chicken breasts then top them with the tomato mixture. Top with the Parmesan and serve.

There are no comments yet!