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.