After indulging in way too many delicious treats this past Thanksgiving weekend I decided to go with something quiet healthy this week to try and detox before our next holiday extravaganza. Bruschetta is typically is seen as an appetizer, however, this week I took those same great flavors and made them into our dinner for 2 nights. With lean pieces of chicken and fresh tomatoes and basil you can have quite a flavorful dinner in no time.
Ingredients:
4 large chicken breasts, skinless ( cut in half to make 8 total pieces) 1 pint grape tomatoes 1 pint yellow tomatoes approx 1 cup of sundried tomatoes 16 basil leaves 5 garlic cloves 1 tbsp olive oil 1tbsp balsamic oil Shaved Parm for topping Salt and Pepper to taste for brushetta and chicken
1) Cut 4 chicken breasts in half to make a total of 8 pieces of chicken. Salt and pepper and place aside
2) Slice grape tomatoes, yellow tomatoes in halves or fourths. Slice sundried tomatoes into thin strips.
3) Place all three types of tomatoes into a medium size bowl. 
4) Saute garlic in 1 tbsp of olive oil for a few minutes till fragrant. Don't burn 🙂 Set aside and allow to cool for 5 minutes or so.
5) Chiffonade basil. Combine basil, cooled sauteed garlic and balsamic oil with tomato mixture. Stir together. Add salt and pepper to taste. Remember, adding salt brings out these fresh veggies and herbs true flavor. Place in fridge for 1-2 hours if time allows. ( I was able to place in fridge for about 30 minutes)
6) Grill or saute chicken in medium to large size pan. Approx 5 minutes each side till enternal temp reachs approx. 165 degrees. No one wants to eat under cooked chicken! Salt and pepper each side as you go.
Remove chicken from skillet. I placed all of my chicken on a large platter for serving purposes. Top with tomato mixture.
Place 2 pieces of chicken with a few spoonfuls of tomato mixture onto plate and serve. I was full after approx 1 1/4 pieces 🙂
Top chicken with small spoonful of shaved parm if so desired. ( I forgot parm the first night, haha) We served our chicken with a side of fresh aspargus.
Use leftover brushetta topping as an appetizer the next day on a grilled baguatte or use again with leftover chicken.
Recipe adapted from: http://thepioneerwoman.com/cooking/2012/04/bruschetta-chicken/
Approx: 300 calories per serving. (Depending on how many pieces of chicken you eat 🙂 )
TGIF Brushetta Chicken: 920 calories
Applebees Bruschetta Chicken Salad: 740 calories
This is so pretty! I love all the bright colors, especially on a dreary, rainy fall day.
I always associate bread with bruschetta, but….no bread! This looks fabulous!
My mouth was watering as I read this – no lie!