Bruschetta Chicken

• portions: 4 servings
• temps actif: 25 minutes
• temps total: 1 hour

Ingrédients

2 large boneless skinless chicken breasts

Salt/Pepper

½ cup Italian salad dressing (see notes)

1-2 tablespoons olive oil

½ cup dry white wine (can sub chicken broth. See notes.)

3 cloves garlic (minced)

2 tablespoons butter

¾ cup mozzarella cheese (shredded)

½ cup parmesan cheese (shredded)

1 ½ cups cherry tomatoes (halved or quartered)

Fresh basil leaves

2/3 cup chicken broth

½ cup balsamic vinegar

¼ cup honey

1 teaspoon mustard powder

1 teaspoon Worcestershire sauce

1 teaspoon dried basil

2 tablespoons cornstarch + 2 tablespoons cold water

1/3 cup panko breadcrumbs

1 tablespoon butter

Instructions

Prep Work

Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.

Sprinkle lightly with salt/pepper. Place the Italian dressing in a gallon freezer bag and add the chicken. Remove excess air from the bag and seal. Let it marinade at room temperature for 20 minutes.

While the chicken marinates, combine all sauce ingredients EXCEPT for the cornstarch/water and set aside. Measure out remaining ingredients.

Preheat oven to 400°F.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and sear it in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

Clean any black spots from the skillet but leave the brown “fond” as this adds flavor to the sauce. Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.

Melt the butter, then add the garlic and cook for 1 minute.

Add the combined sauce ingredients. Let it simmer over medium heat for 5 minutes. Meanwhile, combine the cornstarch + cold water in a small container with a lid and shake to combine.

Bring the sauce to a boil and stir in the cornstarch mixture until thickened and combined, then remove from heat. (If it thickens more than you’d like, stir in a little chicken broth. You also don’t have to add all of the cornstarch mixture)

Assemble and Bake

Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.

Add the chicken to the sauce along with any juices from the plate. Spoon a little sauce over the chicken and top each piece with the mozzarella and Parmesan, then sprinkle with diced tomatoes.

Bake for 10 minutes, or until the cheese is melted.

Garnish with fresh basil. Additional garnish options include chopped parsley, finely shredded Parmesan cheese, and freshly cracked pepper.

Optional: Melt butter in a skillet over medium heat and add panko breadcrumbs. Stir continuously until toasted, 2-3 minutes. Remove from hot skillet and sprinkle over serving plates for added flair!

Nutrition

• Calories: 498 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 130 mg
• Sodium: 821 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 25 g
• Protéines: 39 g