Chicken Bruschetta with Melted Mozzarella
Have you ever wanted your supper to be light and healthy but also very delicious? This Chicken Bruschetta with Melted Mozzarella 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 iin 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.
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.
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.
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.
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!
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.
Chicken Bruschetta with Melted Mozzarella
Ingredients
- 3 chicken tenders or 1 large breast sliced in half horizontally
- olive oil for the skillet
- 2 Roma tomatoes cored, seeded and diced
- 6 cloves garlic chopped
- 3/4 cups chopped fresh basil leaves
- 1 cup extra virgin olive oil
- 1 cup fresh mozzarella cheese diced
- salt and black pepper to taste
- grated parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
