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Chicken Bruschetta

December 2, 2015 by Judith Hanneman

Bruschetta Chicken

If you like bruschetta, you’ll love this one-skillet chicken dish!  Simple ingredients, easy prep and thoroughly delicious!

Here’s a quick and tasty dinner that’s great for when you are pressed for time and most of us are at this time of year!

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This one uses ingredients you have on hand. The only thing you might have to buy is fresh basil, although the dried variety may be used too. Most groceries sell small potted basil plants which are a good value if you like this herb because if you keep it on a sunny windowsill, it will overwinter nicely and to get it to flourish, just pinch back new growth.

Bruschetta Chicken

The new growth isn’t wasted either if you lay it on paper towels and let it air dehydrate.

In these I used a can of fire-roasted diced tomatoes, but the plain variety and the petit diced are equally as nice. If you buy ones that are flavored with Italian herbs, you can eliminate the herbs in the recipe.

The original for this came from a recipe card I received as a teaser for a subscription ages ago. I believe it came from Time/Life but can’t be sure now as I wrote it down on my own index card.

Bruschetta Chicken

Calamata olives would be very nice in here, but I use the less-expensive canned variety–colossal size.

I rarely buy thin-sliced chicken breast because of the price, so what I do is use regular boneless skinless breasts and slice each breast in half lengthwise.

From start to finish, this takes less than 30 minutes. It’s totally delicious and anyone I served it to asked for seconds! It’s that good!

 

Chicken Bruschetta
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Judith Hannemann
Serves: 4
Ingredients
  • 4 thinly sliced boneless skinless chicken breasts
  • 1 can (14 oz) fire roasted diced tomatoes, drained and reserve liquid
  • 1 tsp oregano
  • ½ cup sliced ripe olives
  • 3 cloves garlic, crushed
  • ½ tsp salt (optional)
  • ¼ tsp pepper
  • 2 tbs olive oil
  • 2 tbs roughly chopped fresh basil or 1 tsp dried basil
  • ¼ cup shredded Parmesan or Asiago
  • Coating:
  • 1 cup Italian flavor bread crumbs
  • 2 tbs grated Romano cheese
Instructions
  1. Mix bread crumbs and Romano cheese
  2. Heat a large skillet over medium--high heat; add oil
  3. Dredge chicken breast in crumb mixture.
  4. Brown chicken well on each side until chicken is cooked--about 5 minutes each side. Remove from pan, cover and keep warm.
  5. Add drained tomatoes, garlic, salt (if using), pepper, oregano and olives to the pan. Add ⅓ cup of the reserved tomato liquid.
  6. Heat through, stirring constantly, until mixture boils. Discard garlic.
  7. Stir in the fresh basil or the dry basil if not using fresh.
  8. Top chicken with tomato mixture.
  9. Sprinkle with shredded cheese.
  10. Werve with pasta
3.4.3177

 

Yum

Filed Under: Chicken, Everyday Meals Tagged With: bruschetta, chicken, skillet dinners

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Copyright © Judith Hannemann aka The Midnight Baker 2018. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Since my site is not geared towards health nor fitness, no nutritional information is provided. Please try My Fitness Pal to determine nutritional values.

Comments

  1. Liz says

    December 2, 2015 at 4:36 pm

    Yum – thank you.

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