BRUSCHETTA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
- Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
- Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.
BRUSCHETTA CHICKEN MELT
Why make a chicken melt when with just a few plum tomatoes and basil leaves you can make a tasty Bruschetta Chicken Melt?
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill bread slices with chicken, cheese, basil and tomatoes.
- Spread outside of sandwich with mayo.
- Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1050 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 2 g, Protein 15 g
BRUSCHETTA MELTS
I made this awesome bruschetta for my daughter's baby shower, but I should've planned for more. We ran out right away! -Coleen McCrea Katz, Havertown, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first five ingredients until blended; stir in tomatoes, onion and 2 tablespoons basil., Spread cream cheese over bread slices; place slices on greased baking sheets. Top with tomato mixture; sprinkle with mozzarella cheese., Bake 7-9 minutes or until cheese is melted. Sprinkle with additional basil.
Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 214mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BRUSCHETTA CHICKEN
After making fresh batch of bruschetta one day, I decided to use it on chicken instead of on toasted baguette. This has become one of my family's favorite meals. It is sweet, tangy and salty all at once.
Provided by Cooking Creation
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally.
- Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat.
- Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low.
- Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
- Enjoy!
Nutrition Facts : Calories 457.5, Fat 32.8, SaturatedFat 6.3, Cholesterol 119.1, Sodium 191.3, Carbohydrate 12.2, Fiber 1.2, Sugar 2.5, Protein 27.5
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