Quick Easy Chicken Bruschetta with Melted Mozzarella

Have you ever wanted your supper to be light and healthy but also very delicious? This Chicken Bruschetta sure does qualify. It’s easy to put together and wow it’s good!

Set the oven at 400°F and put a skillet on at medium high. Eyeball enough olive oil to lightly coat the bottom of the pan. Salt and pepper the chicken tenders. and put them into the skillet. Cook them until the liquid runs clear or they are firm to a poke or they read 170°F on an instant read meat thermometer (about 3-4 minutes each side) and then put them in a dish to rest. When they have cooled off a little cut them in halve horizontally giving you a flat surface to pile the bruschetta on.

Chicken Bruschetta-4-poppopcooks.com

Speaking of the bruschetta while the chicken is cooking lets put it together. Core and seed the Roma tomatoes. Cut the halves into strips then crossways into 1/4″ pieces.

Chicken Bruschetta-poppopcooks.com

Chop up the garlic and the basil leaves. Put it all in bowl and add the extra virgin olive oil. Sprinkle a pinch of salt.

Chicken Bruschetta-2-poppopcooks.com

Stir it all together. Line a baking pan with aluminum foil and spray or coat it with olive oil. Lay the chicken out in the pan with the flat side up. Spread the bruschetta on the chicken. Don’t worry about some of the oil spreading around.

Chicken Bruschetta-5-poppopcooks.com

Chop up the mozzarella into small cubes and top the bruschetta with the mozzarella and some grated parmesan cheese. Also, there should be a little of the EVOO left in the bottom the bowl. Drizzle it on top.

Chicken Bruschetta-8-poppopcooks.com

Put it in the oven for about five minutes or just long enough for the cheese to begin to melt. You don’t want it to get too runny. Then enjoy your Chicken Bruschetta with Melted Mozzarella. Bon Appetito!

Chicken Bruchetta-12-poppopcooks.com

We had a nice Beaujolais with our Chicken Bruschetta and the combo was good,,real good. The pic includes a small loaf of Poppop’s easy homemade bread for dipping in the excess olive oil.

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Chicken Bruschetta with Melted Mozzarella BigOven - Save recipe or add to grocery list Yum
grilled chicken tenders topped with bruschetta and melted mozzarella.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Set the oven at 400°F and put a skillet on at medium high. Eyeball enough olive oil to lightly coat the bottom of the pan. Salt and pepper the chicken tenders. and put them into the skillet. Cook them until the liquid runs clear or they are firm to a poke or they read 170°F on an instant read meat thermometer (about 3-4 minutes each side) and then put them in a dish to rest. When they have cooled off a little cut them in halve horizontally giving you a flat surface to pile the bruschetta on.
  2. Speaking of the bruschetta while the chicken is cooking lets put it together. Core and seed the Roma tomatoes. Cut the halves into strips then crossways into 1/4" pieces. Chop up the garlic and the basil leaves. Put it all in bowl and add the extra virgin olive oil. Sprinkle a pinch of salt.
  3. Stir it all together. Line a baking pan with aluminum foil and spray or coat it with olive oil. Lay the chicken out in the pan with the flat side up. Spread the bruschetta on the chicken. Don't worry about some of the oil spreading around.
  4. Chop up the mozzarella into small cubes and top the bruschetta with the mozzarella and some grated parmesan cheese. Also, there should be a little of the EVOO left in the bottom the bowl. Drizzle it on top.
  5. Put it in the oven for about five minutes or just long enough for the cheese to begin to melt. You don't want it to get too runny. Then enjoy your Chicken Bruschetta with Melted Mozzarella. Bon Appetito!
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