This is one of those meals you’ll want to make at least once a week, especially if you’re dieting! This recipe doesn’t require much ingredients and takes very little time to put together. I got the idea to do this when my mum complained about eating the same thing over and over again for Sunday dinner. So I decided to make something different for dinner. Here’s the thing about Caribbean parents. They’ll complain about a routine, but they’re not actually going to change it. So I put together an amazing soup recipe with this chicken and a salad just for her to cook corn and rice and pork chops and eat that. People I was PISSED!!!! I told her I was taking care of dinner and she still cooked her own dinner! But I had a friend over and at least we were able to enjoy it.
Bruschetta Chicken isn’t only a dinner recipe, either. You can also prepare this for lunch and enjoy it with a salad! If you don’t think you’ll have time to make it when you need it, you can prepare the Bruschetta topping the night before and allow the flavours to blend and marinate together before topping your chicken the next day! I used Kraft Balsamic Vinaigrette, which honestly has become my go to condiment/seasoning/flavour additive. Cook your chicken the day before as well, and you’ll have a meal in minutes on demand!
For The Chicken:
2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
3 teaspoons Italian seasoning*
2 teaspoons minced garlic
1 teaspoon (each chicken breast) seasoned meat tenderiser
salt to taste
1 tablespoon of olive oil (for cooking)
For The Topping:
4 Roma tomatoes finely chopped
4 tablespoons shredded fresh basil
2 tablespoons olive oil
salt to taste
½ cup freshly shaved Parmesan cheese
Balsamic Glaze: (you can use store bought, or this recipe)
1/2 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
Season chicken with Italian seasoning, garlic and salt. Spray a 9 x 13 baking dish with nonstick spray. Line the pan with your chicken breasts. Because chicken breasts tend to be dry, cut slits into the top of each chicken breast.
Combine the tomatoes, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and Parmesan cheese. Pour balsamic vinaigrette/glaze over the chicken and add about 1/4 cup of water to the pan around the chicken (the water helps the chicken to stay moist).
Bake at 350 degrees for 40 minutes; set aside and allow to rest.
Serve immediately with a side salad or cauliflower rice to keep it healthy.
For The Balsamic Glaze:
(If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
*If you don't have Italian seasoning, use Italian dried herbs. Or combine 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon dried parsley together.