Bruschetta Chicken

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Bruschetta Chicken

Fromachefskitchen.com

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Ingredients

  • Chicken
  • 1/2large lemon - juiced (about 2 tablespoons)
  • 3cloves garlic - minced
  • 1/4cup extra-virgin olive oil
  • 1teaspoon dried Italian seasoning
  • ½teaspoon salt
  • ½teaspoon freshly ground black pepper
  • ¼teaspoon crushed red pepper flakes
  • 2boneless skinless chicken breast halves - cut into cutlets
  • Bruschetta
  • 4-5plum tomatoes - about 1 pound, seeded and chopped
  • 1/2cup finely chopped red onion
  • 2cloves garlic - minced
  • 1tablespoon extra-virgin olive oil
  • 1-2tablespoons balsamic vinegar
  • Salt and freshly ground black pepper - to taste
  • 6large leaves fresh basil - thinly sliced
Set base servings to enable scaling:

Directions

Gather and prep all the ingredients.

Combine the first seven ingredients in a non-reactive bowl (such as glass or stainless steel) or a 1-quart zipper-top bag.

Add the chicken cutlets to the bowl and toss to coat. Ensure the chicken cutlets are completely covered with the marinade.

If using a zipper-top bag, squeeze out the excess air and seal.

Marinate in the refrigerator for 1 hour.

Combine tomatoes, red onion, garlic, oil, balsamic vinegar, and salt and black pepper to taste in a small bowl.

Let stand while grilling chicken.

Just before serving, stir in fresh basil.

Serve atop chicken.

Preheat a grill or grill pan over medium-high heat.

Remove the chicken from the marinade and discard the marinade.

Place the chicken, top side down on the grill.

Reduce heat to medium. Grill for 4 to 5 minutes per side or until cooked to 165 degrees in the center of each cutlet.

That’s it! Place the chicken on a platter and top with the lovely bruschetta-style combination!

Chicken

Combine the first seven ingredients in a non-reactive bowl (such as glass or stainless steel) or a 1-quart zipper-top bag.

Add the chicken cutlets to the bowl and toss to coat. Ensure the chicken cutlets are completely covered with the marinade. If using a zipper-top bag, squeeze out the excess air and seal. Marinate in the refrigerator for 1 hour.

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.

Place the chicken, top side down on the grill. Reduce heat to medium. Grill for 4-5 minutes per side or until cooked to 165 degrees in the center of each cutlet.

Bruschetta Topping

Combine tomatoes, red onion, garlic, oil, balsamic vinegar, and salt and black pepper to taste in a small bowl. Let stand while grilling chicken. Just before serving, stir in fresh basil. Serve atop chicken.

Notes

MAKE AHEAD: You can marinate the chicken for up to 8 hours then grill just before serving. You can make the tomato mixture a day ahead, but wait to add the sliced basil and balsamic vinegar until you’re ready to serve it.

Nutrition

Info
249 kcalServing: 1 | Calories: 249kcal | Carbohydrates: 8g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 365mg | Potassium: 438mg | Fiber: 2g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg

Source: https://www.fromachefskitchen.com/chicken-bruschetta-zucchini-noodles/