Tomato season is upon us and one of my favourite ways to use them up is in this recipe for Bruschetta Chicken. This recipe is fresh, healthy and perfect for summer!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
For the Bruschetta:
- 2 cloves garlic, finely chopped
- 2 tablespoons Italian parsley, finely chopped
- 2 tablespoons fresh Italian basil, finely chopped (plus more for garnish)
- 3 vine-ripened tomatoes, cut into 1cmx1cm cubes
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
For the Chicken:
- 3 chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup mozzarella cheese, shredded
Being by making the bruschetta. Place the chopped garlic, parsley, basil, tomatoes, salt, pepper, and olive oil into a bowl. Mix to combine and set aside at room temperature.
Next, prepare the chicken. Slice each chicken breast in half across the middle so that you have to thin chicken breasts. This will help the chicken breast to cook faster and more evenly.
Season each side of the chicken breast with salt and pepper and set aside.
Preheat a large frying pan over medium-high heat. Add some olive oil to the pan, followed by the chicken breast. Cook the chicken for 3-4 minutes per side or until golden brown, then flip, and continue to cook for another 3 minutes until fully cooked.
Once the chicken is cooked, reduce the heat to low and top each piece of chicken with mozzarella cheese.
You will notice that there is some juice in the bottom of the bowl of bruschetta. Add the juice to the pan with the chicken, then cover with a lid and cook until the cheese has melted and the sauce has thickened.
Transfer the chicken to a plate and top with the bruschetta topping and extra basil for garnish. Serve immediately and enjoy!