Bruschetta chicken topped with heirloom bruschetta, fresh mozzarella, basil, and a sweet balsamic glaze makes a delightful dinner or lunch!
Meet the bruschetta chicken that has been dubbed a new family favorite. (Which is saying something considering how many recipes make their way through this house.) It’s a wonderful combination of flavors, and it all starts with my favorite chicken marinade of all time!
It’s the same one I used in the Brie Chicken Sandwich recipe. As much as I love trying new recipes and methods, I haven’t been able to give it up since I created it. And this probably won’t be the last time you see it. It makes the most flavorful and juicy chicken breast I’ve ever had. You’ll know I mean it the minute you smell it cooking. If you can, let your chicken marinate for at least an hour, but you should have good flavor after 30 minutes.
The chicken is topped with a fresh and flavorful heirloom tomato bruschetta. It’s the best time of year for fresh tomatoes, and this chicken is a great way to use up some that you might have bought at the farmers market! I also like to let my bruschetta sit for an hour, so that the flavor really sets in. Let both your chicken and your tomatoes marinate and you’ll be happy you did!
You can cook your chicken any way you’d like. It’s been a really hot summer, so I’ve been cooking mine on the stove top, and I love the way it’s been turning out. Especially since I was gifted a ThermoWorks thermometer for my birthday. It changed my life. I honestly don’t know why I hadn’t bought one before. I highly recommend purchasing one for yourself! You’ll no longer have to cut a little slit to check if it’s done, which lets out a lot of moisture. It also makes cooking different sized chicken breasts to the right temperature a lot easier.
I start by heating a large skillet at medium heat on the stove top. When it’s ready, pour about a cup of chicken broth into the pan. Place the chicken in the skillet and pour a little bit of the marinade on top of each breast. Cover with a lid and let cook until the internal temp reaches about 155°. Place thick slices of fresh mozzarella on top of the chicken, and cook for about another minute, or until your chicken reaches the food safe temperature of 165°.
Remove from the skillet, and top with as much bruschetta as possible, fresh basil, balsamic glaze, and a little extra shredded parmesan. Some fresh cracked salt and pepper never hurt either! I was going to make a homemade balsamic glaze, but I already had store bought in the fridge and didn’t want to be wasteful. (Actually I was feeling lazy and was already tapped out on recipe development for the week but, shhhh.) The kind I used is Monari Federzoni and you can find it in the grocery store next to balsamic vinegar. Make sure you cut a few extra slices of fresh mozzarella topped with more bruschetta to enjoy with your chicken!
- FOR THE BRUSCHETTA
- Tomatoes (heirloom if possible)
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Shredded Parmesan
- Fresh basil
- Salt and Pepper
- FOR THE CHICKEN
- ⅓ cup white wine
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tbsp of garlic powder
- ¼ tsp of salt and pepper
- 1 tsp oregano
- 1 tsp basil
- 2 chicken breasts, sliced in half to make 4
- 1 cup chicken broth
- 1 ball fresh mozzarella
- Balsamic glaze
- FOR THE BRUSCHETTA
- Follow TFG Heirloom Tomato Bruschetta. Recipe: http://www.thefoodgirl.com/heirloom-tomato-bruschetta/
- **Let sit while chicken marinates for best results
- FOR THE CHICKEN
- Slice your chicken breasts in half and put in a bowl.
- Combine wine, oil, ACV, and seasonings in a measuring cup and pour over chicken.
- Refrigerate for 1 hour
- When chicken is done marinating, put a large skillet on the stove top at medium heat.
- Pour ¾-1 cup of chicken broth in the skillet and let heat (shouldn't fully cover the chicken)
- When the pan is hot, place your chicken in the broth. Pour a small amount of the marinade on top of each chicken breast.
- Cover and cook for about 9 minutes or until internal temp is 155°
- Place a thick slice (or two) of mozzarella on your chicken breast, and cook for another minute, or until chicken reaches at least 165°
- Remove from the skillet and top with bruschetta, more fresh basil, shredded parmesan, balsamic glaze and a little fresh cracked salt and pepper.