
Bruschetta chicken with balsamic glaze
Ingredients - Serves 4
For the chicken
- 4 boneless, skinless chicken breasts
- 1 pinch salt
- freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/3 cup all purpose flour
- 2 tablespoons extra virgin olive oil
For the bruschetta
- 4 vine tomatoes (ripe Roma or on-the-, seeded and diced)
- 1 handful fresh basil leaves (coarsely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground black pepper
To finish
Directions
- To prepare the chicken, slice breasts in half, sprinkle each side of the breasts with salt, pepper, garlic powder, and oregano.
- Place the flour in a shallow bowl or plate, then gently dredge each piece of chicken through to lightly coat both sides, shaking a bit to remove any excess.
- Set a large skillet over medium-high heat, and add just enough olive oil to coat the bottom. When pan is hot, add chicken and sauté for 2-3 minutes on each side, until it’s cooked through and lightly golden.
- While the chicken cooks, combine all bruschetta ingredients in a medium bowl; stir to blend.
- When chicken is cooked through, remove from heat.
- Top each piece with generous spoonfuls of bruschetta, and drizzle with a bit of Truffle Balsamic Glaze, serve immediately.