Thursday, October 3, 2013

Bruschetta Chicken

Round II.



And it was just as good at the first, maybe even better because you get an entire plate of awesome instead of a few measly bites (who am I kidding).

When I dreamed up this recipe, I was really excited about the fact that it would be tasty AND healthy.  Paleo, low-carb, gluten free, dairy free (keeping reading), low calorie - with the exception of vegetarian and vegan, it pretty much fits smack dab in the middle of all of the current "it" diets.


At least it did until I smothered it in thick, gooey layer of fresh mozzarella cheese.  

Don't act like your surprised, this was inevitable.   I little bit of indulgence is always reasonable.


Just ignore the Parmesan on the veggies.


Bruschetta Chicken
Serves:  6
Prep Time:  15 minutes + 2 to 8 hours for marinating
Cook Time:  35 minutes

Ingredients:
6 chicken breasts
6 large basil leaves, chopped
1/3 cup of balsamic vinegar
1/3 cup olive oil
3 garlic cloves, minced
1 teaspoon salt
8 ounces fresh mozzarella, sliced into 6 pieces
Bruschetta Topping

Directions:
Combine balsamic vinegar, olive oil, garlic, and salt in a Ziploc bag or casserole dish.  Add chicken and marinate in fridge for two to eight hours.  When ready to cook, preheat oven to 400 F.  Heat large oven proof skillet over high heat.  Add one tablespoon of olive oil and spread around pan.  Add chicken to skillet and sear over high heat for 5 minutes.  Flip chicken and place skillet in oven.  Cook chicken for 25 minutes or until chicken reaches 160 F.  Remove skillet from oven, top chicken with mozzarella slices, and broil on high for 3-5 minutes until chicken is melted.  Serve immediately with Brushetta Topping.  

3 comments:

  1. This recipe is a great one. I've made it several times, including for a big family dinner with my in-laws, and I always include the zucchini rounds with parmesan cheese. It's a beautiful plate that makes me feel so nourished. Thank you April, keep up the good work.

    ReplyDelete

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