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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Bruschetta Baked Chicken

Bruschetta Baked Chicken

Bruschetta is a distinctive appetizer that you most often find as an antipasto at Italian restaurants. There are many variations of this standard specialty, but for here I am keeping it simple and presenting a real crowd-pleaser: Bruschetta Baked Chicken .

After seeing how easy the prep and ingredient list is for this dish, you will never dare go and buy one of those oily, jarred versions at your grocery store ever again. This fresh-tasting topping can easily be added to a fresh loaf of Ciabatta bread from your favorite bakery – making a crunchy, crowd-pleasing appetizer. For this recipe, I quickly marinate the chicken in a balsamic mixture, bringing in the rustic flavors profiles of rosemary and thyme. The warm, oven-baked chicken is topped with the chilled tomato topping and chopped fresh basil, creating a tasty low-calorie mouthful of Italian deliciousness.  

 

The Break Down:

(Serving Size: Approx. 3 chicken breasts)

 

For the Chicken:

  • Chicken Breasts – 3 thinly pounded
  • Mozzarella or Provolone – 6 slices (1 slice per breast)
  • Rosemary – 1 tsp
  • Thyme – 1 tsp
  • Balsamic Vinegar – 2 tbsp
  • Garlic – 1 clove, minced
  • Salt and pepper
  • EVOO

 

For the Topping:

  • Roma Tomatoes – 6 diced
  • Basil – ½ cup, finely chopped
  • Garlic – 1 clove, minced
  • Salt & Pepper
  • EVOO

 

How to:

 

For the Chicken:

1.     Season both sides of chicken breasts with salt and pepper

2.     In small bowl, mix balsamic, thyme, rosemary, garlic, salt and pepper

3.     Add chicken to medium bowl or large Ziploc bag

4.     Pour over marinade mixture (if in bag, be sure to seal bag tightly and give a good shake!)

5.     Refrigerate for 30 minutes to let flavors absorb

6.     Preheat oven to 425 degrees

 

Onto the Topping:

7.     Add the tomatoes to a medium sized bowl and with half of chopped basil amount

8.     Include minced garlic and sprinkle bowl ingredients with salt and bit of pepper

9.     Mix bowl ingredients with 1 tbsp of EVOO and refrigerate until chicken is cooked

 

Back to the Chicken:

10.  Add 1-2 tbsp of EVOO to large sauté pan over medium heat (include any extra marinade)

11.  Once pan is warm, add chicken breasts – NOTE – only cook for 2 minutes on each side

12.  Place chicken in oven and bake for 10 minutes

13.  Carefully remove pan with towel or oven mitt and add cheese over chicken

*before adding chicken and placing chicken back in oven, this is a good chance to see how cooked through your chicken breast is, as this can vary slightly based on your oven

14.  Place chicken back in the oven for 2 to 3 minutes (ensure chicken is cooked through)

15.  Add chilled topping from fridge, additional amount of chopped basil and serve

 

Tips & Tricks:

  • Cheese is completely optional, but Parmesan and Pecorino Romano are also great options!
  • I recommend adding tomato topping as you eat, especially if you plan to save chicken for later (so that you can reheat the chicken and add the chilled tomatoes)
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