Tonight’s edition of Sunday Night Dinner is Bruschetta Chicken. It’s a pretty perfect summer dish, and since it was 60 degrees in Minneapolis today, it seemed appropriate. Plus, it’s super easy to make! I threw some roasted vegetables on the plate as well, so all and all a pretty balanced meal.
First up is the bruschetta. It’s pretty simply. Garlic, basil, tomatoes, balsamic vinegar and olive oil. Toss it all together and then set aside.
Before I started cooking the chicken, I popped some asparagus and broccoli, along with some red pepper flakes, garlic, lemon and olive oil, and some parmesan cheese for good measure, in the oven at 450 for about 15 minutes, to get them all nice and roasted.
Tonight, I cooked the chicken in butter, since I was using olive oil in two other places, and it was a beautiful thing.
It was a pretty easy meal, and pretty delicious, if I do say so myself. Try it out next time you need a little summer on your dinner plate.
10 cherry tomatoes, diced
10 leaves basil, chopped
3 tbsp olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
8 slices fresh mozzarella
2 boneless, skinless chicken breasts
2 tbsp butter
Salt and pepper
Combine the first 5 ingredients in a bowl and set aside. Melt 2tbsp butter in a skillet over medium heat, add 2 chicken breasts. Cook until golden brown, 5-10 minutes per side. Slice chicken, place 4 slices mozzarella over each chicken breast and then top with about 3 tbsp of bruschetta.