My family loves bruschetta so this Bruschetta Chicken is a no brainer and a crowd pleaser. A couple of years ago, we had an abundance of cherry tomatoes growing in our yard and we made tomato everything. Bruschetta on toast, bruschetta on fish, bruschetta on salad, bruschetta on eggs…you get the picture. I don’t think I’ve ever gotten tired of tomatoes, even eating them every day throughout the summer.
My love of tomatoes and fresh produce started as a child when I would go out to the garden with my grandparents to pick whatever was ripe that day. Of course, tomatoes are the best freshly picked on a warm summer day and this recipe reminds me of my childhood and picking fresh tomatoes with my Nonno.
Created by Kimberly Smith
3 chicken breasts
Salt and pepper
2 T ghee or oil
1-pint grape tomatoes, quartered
1 shallot, minced
3 cloves garlic, minced
2 T basil, chopped
1 T balsamic vinegar
1 T EVOO
¼ t salt
Preheat oven to 350 degrees.
Take the chicken breasts and cut them in half lengthwise. (Alternately, you can put the chicken breast between plastic wrap and pound it to a thickness of about ½ inch, then cut the chicken breast in half).
Sprinkle salt and pepper on both sides of each piece of chicken.
Next, in a medium sized bowl, add tomatoes, shallots, garlic, basil, balsamic vinegar, olive oil and salt.
Stir to combine and set bruschetta aside.
Heat a large skillet over medium high heat, add ghee or oil.
Once oil is hot, place the chicken in the skillet and cook for 2-3 minutes until nicely browned. Make sure the chicken isn’t overcrowded in the skillet. You may need to cook the chicken in 2 batches.
Flip the chicken and cook 1 more minute. (The chicken will not be cooked all the way through at this point).
Remove chicken from the pan and place on a baking sheet.
Spoon bruschetta on top of each chicken breast.
Place baking sheet in oven and cook for 10-15 minutes.
Remove sheet pan from the oven and serve.
Whole30, Paleo, Keto, Low Carb, Gluten Free, Grain Free, Dairy Free, Soy Free