Bruschetta Balsamic Chicken Recipes

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

BRUSCHETTA CHICKEN

Steps:

• Preheat oven at 375 degrees Fahrenheit. Spay a rimmed baking sheet or a rectangular casserole baking dish with cooking spray.
• Mix brushcetta ingredients in a bowl with 1/2 tbsp oil, 1/4 tsp salt and 1/4 tsp black pepper. Set aside.
• Slice chicken breast lengthwise to yield two pieces per slice. Pat dry. Place in rimmed baking dish or casserole in single layer. Drizzle with remaining olive oil (top only). Sprinkle generous pinch of seasoning (mix of Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper).
• Spoon brushcetta on top of seasoned chicken breasts.
• Top with shredded mozzarella cheese.
• Bake in middle rack for 22-25 minutes or until chicken registers 175 in thickest part of thigh and cheese bubbling. Once done, transfer chicken to serving plate with wide spatula. (Don't discard the liquid of pan. It is very delicious and flavorful. Use it to season rice or refrigerate to use later as chicken stock.)
• Garnish with fresh chopped basil. Serve with pasta, drizzle of balsamic glaze (optional, recipes in notes). Enjoy!

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

BAKED BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Add the chicken breasts to a bowl along with the olive oil, balsamic vinegar, salt, pepper and garlic. Set aside for a few minutes.
• In a separate bowl, mix the chopped tomatoes, garlic, basil, parmesan and salt and pepper together until everything is combined.
• Heat a large oven-safe skillet over medium-high heat and add a small drizzle of olive oil. Add the chicken pieces (don't add all the liquid yet!) once the skillet and the oil is hot and brown the chicken pieces on both sides for about 4-5 minutes per side.
• Once the chicken has browned, pour in the leftover marinade over the chicken and bake for about 20-25 minutes or until the chicken breasts reach an internal temperature of 74 degrees Celsius (165 Fahrenheit).
• Remove the chicken from the oven and top with the cherry tomato mixture, along with a drizzle of balsamic glaze or balsamic vinegar, and some more grated parmesan cheese.

GRILLED BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
• In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

HEALTHY BRUSCHETTA CHICKEN WITH BALSAMIC GLAZE

Steps:

• First, make the bruschetta by adding the tomatoes, red onion, garlic, basil, salt, pepper and oil in a small bowlSet aside in the fridge while you prepare the chicken and the balsamic glaze
• Pre-heat the oven to 375' and season chicken breasts with salt and pepperHeat the oil in an oven proof skillet over medium heat and cook chicken for 5 minutes on both sidesTransfer to the oven to finish cooking (about 10-15 minutes depending on the size of the breasts) Internal temp should be 165'
• While the chicken is cooking, make the balsamic glazeAdd the balsamic vinegar and honey to a small saucepan and bring to a boil, then reduce to a simmer. Simmer until liquid is reduced by about half. It should be thick but still pourable
• Once chicken is done, serve on a platter and then top with the prepared bruschetta topping. Pour the balsamic glaze over top and enjoy!

BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Add half of the salt, all the pepper and garlic to your chicken breasts.
• Heat a cast iron skillet on medium high heat with the two teaspoons of olive oil.
• Add the chicken to the skillet and cook for 4-6 minutes on each side, until fully cooked through.
• While the chicken is cooking mix together the rest of the salt with the basil and tomatoes.
• When the chicken is finished cooking add it to a plate and top each with 1/4 of the tomato topping, 1/4 of the Parmesan cheese and 1/4 of the balsamic glaze.

BRUSCHETTA CHICKEN PASTA

Steps:

• Whisk together the Balsamic Marinade/Sauce ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. Drain and rinse the pasta, then toss with a drizzle the untouched balsamic sauce to prevent the pasta from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, but not cooked through, transfer to a plate (it will finish cooking later in the sauce).
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, 5-8 minutes, stirring constantly and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan along with remaining sauce (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through, 1-2 minutes.
• Stir in fresh basil and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired

BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Sprinkle chicken breasts with Italian seasoning and garlic powder. Season with salt and pepper, if desired.
• Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook, turning once halfway through cooking, 12-15 minutes or until cooked through. Top with mozzarella cheese, cover and continue cooking 1-2 minutes or until cheese has melted. Remove from heat.
• In medium bowl, toss together tomatoes, basil, vinegar, garlic and remaining oil. Season with salt and pepper, if desired.
• Top chicken with tomato mixture and drizzle with balsamic glaze. Garnish with more basil, if desired.
• Serve with 1/2 cup cooked potatoes per serving, plus a side of Peachy Balsamic Salad.