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Bruschetta Chicken is delicious and a lovely way to enjoy those garden fresh tomatoes!
If you are one of the lucky ones that has red tomatoes in their garden you are going to want to give this recipe a try. I, unfortunately, have no more red tomatoes left. It was a bad year for tomatoes.
Even if you don’t have tomatoes in your garden you are going to want to pick up some tomatoes at the grocery store (I prefer the “on the vine” ones) along with some fresh basil and give this recipe a try.
Because our tomato crop was poor this year I didn’t get my fill of bruschetta like I usually do. This recipe, which my sister in law Jayna shared with me, helped me get my bruschetta fix. It is an easy and quick dinner to put together and would be perfect served with some buttered noodles or pasta.
You may even want to make a little extra of the tomato/basil mixture and enjoy it on some toasted bread rounds!
I pounded my chicken breast so it was an even thickness and it also cooked quicker and more evenly that way. Instead of Italian seasoning I used some of my Johnny’s Garlic Spread and Seasoning sprinkled on the chicken breasts as they browned.
Bruschetta chicken is perfect for a quick weeknight dinner. It was a big hit at our house. Thanks for sharing Jayna!
Bruschetta Chicken
Ingredients
Bruschetta:
- 5 tomatoes medium, diced
- 4 cloves fresh garlic minced
- 2 Tbs chopped fresh basil
- 1/2 onion chopped
- 2 1/2 Tbs Olive oil
- 1 Sea Salt
- Pepper optional
To make the chicken:
- 4 Chicken Breasts approx. 4
- 1/4 c olive oil
- 1 1/2 tsp Italian Seasoning Johnny's Garlic Spread and Seasoning
Instructions
Bruschetta:
- Combine all vegetables and stir in olive oil a little at a time
- It will probably take 2-3 Tbsp of oil
- Salt and pepper to taste
- You can eat this as is on toasted baguette slices or over fresh mozzarella also
To make the chicken:
- Pound your chicken to an even thickness and brown in olive oil and a little Italian seasoning or garlic or whatever your favorite Italian flavor is
- Cover with bruschetta and simmer until tomatoes start to break down and chicken is cooked through (15-20 minutes depending on thickness of chicken)
- I covered my pan with a lid to help it break down a little quicker
- Serve over your favorite pasta with Italian bread and a salad
Nutrition Facts:
MarySue says
Looks and sounds so good I’ve already printed the recipe and will make it this “conference weekend”.
Marm says
Thanks for another good recipe. We just had it for lunch and it was good. I am still trying to find an excuse to make some of the treats you had at the gathering at your church last week. They looked so good. I loved your sunflower bouquets too; so perfect for this time of year.
Kalynskitchen says
Love the sound of this, and I do have a few red tomatoes left!
avril says
What a great chicken recipe! LOVE bruschetta to bits and pieces! Just made some bruschetta burgers that other night….soooo yummy!
Andrea the Kitchen Witch says
This looks delicious! Great colors, I bet its as bright and refreshing to taste as it looks. I didn’t do much bruschetta this year either. It took until September before my tomatoes turned red this year. I have a bunch of wee red ones – tail end of the season, they’d be perfect for this. Thanks for the yummy idea!