Easy Bruschetta Recipe with Chicken

🧂 Ingredients

• 14.5 ounce can Tuttorosso Petite Diced Tomatoes

  drained
• 1/2 cup roughly chopped fresh basil
• 1 garlic clove

  minced
• 2 tablespoons tablespoons extra virgin olive oil
• 1 teaspoon teaspoon balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon teaspoon ground black pepper
• Optional additions: fresh mozzarella or parmesan cheese
• 1 pound boneless skinless chicken breast cutlets
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

Instructions

• 1 In a large bowl, combine the canned tomatoes, basil, garlic, olive oil, vinegar,
  salt, and pepper. Stir and let sit for 10 minutes before starting the chicken to
  allow the flavors to marry.
• 2  Season the chicken cutlets on both sides with salt, pepper, and garlic
  powder. In a large nonstick skillet, heat 1 teaspoon of the olive oil over
  medium-high heat. Add half of the chicken cutlets and cook until browned on both
  sides and cooked through, about 8 minutes.
• 3 Transfer the cooked cutlets to a plate. Add the remaining 1 teaspoon of olive
  oil to the skillet and cook the remaining cutlets.  
• 4 To serve, arrange your chicken cutlets on a large platter and spoon the
  bruschetta topping over them.Cover and refrigerate any leftover bruschetta
  topping.

Nutrition Info