Monday, January 21, 2008

Bruschetta Chicken

Tonight I decided to make the Bruschetta Chicken (from foodie Melissa's blog) instead of the Sesame Chicken. I just wasn't in the mood for an Asian meal, and Mike was feeling sick, and I know how he loves Italian food. :) We both LOVED this meal!


2 chicken breast
Extra Virgin olive oil
white wine
balsamic vinegar
basil (I used fresh basil leaves)
salt and pepper
canned chopped tomatoes
chopped garlic
seasoned breadcrumbs(I used Panko crumbs and added onion powder, oregano, and pepper)
Parmesan cheese
mozzarella cheese


On med/high heat I put the olive oil, white wine, balsamic vinegar, basil, salt and pepper in a pan. Once hot I added the chicken and flipped after 1 to 2 minutes. I then added the tomatoes and garlic. Cover the pan and turn the heat down to med/low (flip occasionally). Let the chicken cook a good amount of time to allow it to get nice and tender.

While the chicken is cooking, mix together equal parts of breadcrumbs and parmesan cheese, add EVOO to make a crumble.

When chicken is done top it with crumble and mozzarella cheese. Turn on broiler and transfer* chicken under the broiler. Leave in there a few minutes to let the topping crisp up and cheese melt.

* I used an oven safe pan to make the transfer of the chicken easier. Otherwise you will need to transfer the chicken from the pan to an oven safe dish.

Serve this with your favorite pasta and spoon the extra tomato mixture over it.

This is SOOOO good! It's similar to our fave Chicken Parmesan, but with a slightly different twist. Mike LOVED the crushed tomatoes in lieu of regular spaghetti sauce in a jar. The chicken was SO tender and delicious! I will definitely be making this again!!!

1 comment:

April said...

This looks YUMMO! I am going to have to put this on our menu sometime soon.