Bruschette Chicken
  • Servings: 2
  • EVOO (Extra Virgin Olive Oil)
  • white wine
  • balsamic vinegar
  • basil (I used 2 frozen basil cubes)
  • salt and pepper
  • 2 chicken breast
  • canned chopped tomatoes
  • chopped garlic
  • seasoned breadcrumbs
  • EVOO
  • parmesan cheese
  • mozzarella cheese
  1. On med/high heat I put the EVOO, white wine, balsamic vinegar, basil, S and P in a pan.
  2. Once hot I added the chicken and flipped after 1 to 2 minutes.
  3. I then added the tomatoes and garlic.
  4. Cover the pan and turn the heat down to med/low (flip occasionally).
  5. Let the chicken cook a good amount of time to allow it to get nice and tender.
  6. While the chicken is cooking, mix together equal parts of breadcrumbs and parmesan cheese, add EVOO to make a crumble.
  7. When chicken is done top it with crumble and mozzarella cheese.
  8. Turn on broiler and transfer* chicken under the broiler.
  9. Leave in there a few minutes to let the topping crisp up and cheese melt.
  10. * I used an oven safe pan to make the transfer of the chicken easier. Otherwise you will need to transfer the chicken from the pan to an oven safe dish.
  11. Serve this with your favorite pasta and spoon the extra tomato mixture over it.