This bruschetta recipe departs from the expected version, calling for chicken as the base instead of bread. Use your summer garden vegetables for the topping.
1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1 (8-ounce) package presliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
4 garlic cloves, minced
1 cup chopped plum tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.
Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.
I discovered this recipe because I wanted to try zucchini. This is fantastic! It's a very adaptable recipe. Since I'm not a big fan of mushrooms I simply leave them out. Occasionally, I'll add some yellow or orange bell peppers and even some sliced carrots. I agree with another reviewer that garlic bread is a must!
Tried this last night. Made some variations due what I had on hand. First mistake, I asked husband to lay out chicken, instead of breast he did the pkg of hindquarters. Used italian seasoning cause I didn't have basil. Used light vingerette balasamic dressing 2T instead of 4. Used fresh tomato from garden, normal tomato. And next time will add some yellow peppers for some color. I sided it with brocolli. Definitey putting this in my menu rotation. Fall and winter, oven cooked; Spring and summer will probably grill the chicken. Fast and easy even the first time.
This was a nice use of chicken and fresh summer vegetables. I, too, added a few more tomatoes as well as additional basil. Instead of broiling the chicken, we grilled it. Garlic bread is a must-have to round out the flavors1
This was absolutely fantastic. I used a can of tomatoes and reserved half the liquid and threw it in with the veggies and balsamic which made it a bit saucier. Based on previous suggestions I also marinated the chicken and grilled rather than broiled it. Served with garlic bread this was a quick, flavorful and delicious meal.