Roasted Chicken Bruschetta
I have a slight humble brag to get out of the way right off the bat. I just returned from two weeks in France (blog post on The 10 Commandments of Dining in Paris coming soon!), and in addition to a couple bottles of wine, I also brought back a few extra pounds, and not just in my luggage.
I know I shouldn’t complain. I mean, I went to France(!), However, before I left, I was really trying to eat right and exercise regularly. “It’s not a diet, it’s a lifestyle change” was my mantra, as cliche as it was. But being in Paris was an experience like no other, and I certainly did not go over there with any intention of working out or counting calories.
While walking was our main mode of transportation for a majority of the trip, it was pain au chocolat (chocolate croissants) for breakfast, jambon buerre ( baguettes with ham and butter) sandwiches for lunch, crepes for an afternoon snack, and five course meals, including wine, cheese and dessert, for dinner every night.
But that is a totally different post. Now it’s time to get back on track, and this recipe for Roasted Chicken Bruschetta is a good starting point (if I do say so myself).
Bruschetta is historically an Italian antipasto (we may be done with France, but not Europe entirely!) consisting of bread rubbed with garlic and oil. Typical toppings include a chopped tomato salad of sorts. I love bruschetta. The tomatoes, basil, garlic and oil all on a toasted piece of fresh Italian bread is enough to make my mouth water, but since I am on a quest to eat healthier and lose that extra “luggage” I acquired in France, I had to dial it back a notch. Hence, chicken bruscetta.
I developed this recipe, actually, after trying Ina Garten’s recipe for Roasted Chicken with Shallots. Let me just be clear here, roasted is not the same as baked, in case you were thinking that this chicken is going to be dry or bland or tough because it is breast meat cooked in the oven. Rest assured that the results of roasted chicken, first browned on one side on the stove and then finished off in the oven at just the right temperature and for just the right amount of time, results in tender, flavorful meat. But don’t just take my word for it…
To start, you want to mix the bruschetta toppings, which consists of fresh tomatoes, onions, garlic, balsamic vinegar, dried basil and Parmesan cheese.
Next, season both sides of the chicken breasts with salt and pepper and brown, top side down, on stove in large, heavy-bottomed skillet.
Tip: Sometimes, the chicken will not fit in one pan, so I use two to make sure there is room for the chicken to touch the bottom of the pan and brown.
Next, flip the chicken and add the tomatoe-y toppings. Don’t worry if some of it falls into the pan. You will get some nice pan juices you can ladle over the chicken when you are done.
Place in a pre-heated oven to roast.
I like to serve this chicken with roasted vegetables. I mean, the oven is already at the right temperature, so why not?
Buon Appetito, everyone!
Roasted Chicken Bruschetta
Ingredients
- 3 Roma tomatoes seeded and diced
- 1/2 medium yellow onion diced
- 3 cloves garlic peeled and chopped
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried basil
- 1/8 cup grated Parmesan cheese
- 2 tablespoons canola oil
- 4 boneless skinless chicken breasts
Instructions
- Preheat oven to 425 degrees
- To a medium bowl, add tomatoes, onion, garlic, vinegar, basil, and Parmesan cheese. Stir together and set aside.
- Next, heat canola oil in large, heavy bottom skillet that can be transferred to the oven.
- Meanwhile, pat chicken breasts dry with paper towels and generously season both sides with salt and pepper.
- Place chicken breasts, top side down, in the skillet and cook for 4-5 minutes, without moving them, until brown.
- Turn chicken top side up. Add the tomato mixture to the tops of the breasts and place skillet in oven to roast for 12-15 minutes, until chicken is cooked through.