Bruschetta Chicken is a quick and easy meal that your whole family will enjoy. Have it over rice, pasta or even greens like I did! I featured it in my March meal plan, and I thought it would be good to share the full recipe with my readers!
Here’s my “recipe” (I say “recipe” because it’s kind of a throw whatever the heck you want in type of a “recipe”). Let’s make Burschetta Chicken!
First, get some chicken. You can use breasts, or tenders. I used my own tenders that I made from my Zycon chicken haul. Salt and Pepper it. You could pop this in the oven at this point to cook a little, I chose not to this time (I’ve done it both ways).
I then made the bruschetta mix to go on top of it. It’s the same stuff you’d use on Bruschetta (that’s toast with seasoned tomatoes, topped with cheese). I made mine with grape tomatoes (quartered), olive oil, lots of garlic (to taste), Basil, oregano, salt. Spoon that over the top of the chicken
Top it with fresh mozerella (I like the sliced kind from Costco).
Then I pop it in the oven (anywhere from 350 to 400) until the chicken is cooked through (you’ll need to use either a thermometer or cut into the chicken to check) and bubbly. I’d go longer than it looks here (but I was in a hurry).
Spoon some out with some of the sauce the Bruschetta mix makes and I served it on greens (much to the shagrin of my kids):
We all think it’s tasty. I’d recommend that your tomatoes be fairly salty if you’re doing Fresh Mozerella. That type of cheese isn’t all that salty (also, I am a salt whore, so maybe there’s no need to pay any attention to me, in general).
Clean-up is easy since it’s just the casserole dish and everyone’s happy. As a life reminder, sometimes dinner is about getting it on the table, not making the most gourmet thing you can imagine.
Because frankly, at 5 pm I have no imagination.