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Chicken Bruschetta

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.

Cooking Light AUGUST 2000

  • Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup vegetables, and 1 tablespoon cheese)

Ingredients

  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 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

Preparation

Preheat broiler.

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.

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 29%
  • Fat: 7.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 31.4g
  • Carbohydrate: 9.7g
  • Fiber: 2.1g
  • Cholesterol: 71mg
  • Iron: 2.3mg
  • Sodium: 489mg
  • Calcium: 126mg
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Chicken Bruschetta recipe

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