About This Recipe:
Tomato season is in full effect, and I am always on the hunt for new tomato forward recipes. I already have a recipe on the blog for easy tomato bruschetta, but thought it would also be delicious on chicken for a quick meal. I just simply cook the chicken on the stovetop- the key is to use thin cut or pounded chicken breasts so that they cook quickly and don’t dry out. The bruschetta takes a bit of chopping, but is super colorful and flavorful.
Enjoy!
Ingredients (4 servings)
-1.5 lbs thin chicken breasts
-2 tsps dried oregano
-1/2 lb sliced mozzarella cheese
-Olive oil
-Salt & pepper
Bruschetta
-1 lb tomatoes, diced
-1/2 small red onion, finely diced
-2 garlic cloves, minced
-1 tbl balsamic vinegar
-2 tbls fresh basil, chopped
Instructions (30 minutes)
1. Season the chicken breasts with the oregano, and salt and pepper. In a large pan over medium high heat, add a tbl of olive oil and cook the chicken for about 4 minutes per side until fully cooked.
2. Place one slice of mozzarella over each chicken breast, and let melt.
3. In a small bowl, mix together the bruschetta ingredients- the tomatoes, red onion, garlic, balsamic, and basil. Season with salt and pepper, and serve over the chicken.
The Corporate Cookbook 