Tuesday, March 23, 2010

Chicken Bruschetta

We've jumped the clocks forward, the sun is shining, and Spring has returned.  Hooray!  This also means that it's time for garden fresh veggies.  Okay...a little early for the garden fresh veggies (especially when you don't even HAVE a garden!) but hey, a girl can dream and this recipe DOES use lots of delicious veggies!

Actually, there were SO many veggies made in this dish that I actually put some of the leftovers on top of my Stuffed Shells leftovers (which was already a re-make of the Ragu a la Bolognese to begin with!).  OMG that brought new life to that dish entirely.  It knocked my socks off!  I loved the veggie "bruschetta" topping so much that I think it'd be great on all sorts of things...chicken, fish, beef, pork, pasta...everything, seriously!

This was a very light yet flavorful main dish.  I love all the color in it.  Somehow color makes me feel like it's going to be healthier for you :).  Really make sure to use fresh herbs and good quality oils and vinegars since they are really what flavors this dish.  So once you build up your little bumper crop or if you're like me and just can't wait, give this one a try!

Chicken Bruschetta
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Yields: 4 Servings

  • 1.5-2 lbs boneless, skinless chicken breasts, pounded thinner
  • 9 minced garlic cloves, divided
  • Salt
  • Pepper
  • Cooking spray
  • 2 Tbsp olive oil, divided
  • 8-oz package of sliced mushrooms
  • 2 small zucchini, quartered length-wise and sliced
  • 2 cups chopped plum tomatoes or 14.5-oz can of diced tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh basil (1 small package)
  • 4 tsp balsamic vinegar
  • 1/4 cup (1 oz) grated fresh parmesan cheese

  1. Remove chicken breasts from package and lightly season with garlic salt and pepper. Rub 5 cloves of minced garlic onto the chicken.
  2. In a large sautepan, spray pan with cooking spray and over medium-low heat and 1 Tbsp of olive oil.  Add chicken to the sautepan and cook until lightly browned and cooked through. Remove chicken from pan, and keep warm.
  3. Spray the sautepan with cooking spray and heat the additional Tbsp of olive oil. Turn the heat to medium.  Add 1/4 tsp salt, mushrooms, zucchini, and remaining 4 cloves of minced garlic. Saute 2-4 minutes (until zucchini is tender).  Add 1/8 tsp black pepper, tomato, red onion, basil, and balsamic vinegar. Saute 5-7 minutes.
  4. Serve the vegetable mixture over chicken; sprinkle with freshly grated parmesan cheese.  If desired, can serve over angel-hair pasta, rice, or caulirice for a complete meal.
Source: As seen on The Piggly-Wiggly Blog as loosely adapted from Cooking Light

1 comment:

Sara said...

Yum, glad you liked it! Thanks for reminding me of this dish- will need to make it soon