September Secret Recipe Club...Featuring Chicken Bruschetta
Happy Labor Day! I hope you're enjoying a well-deserved day off from work today like I am!! Can you believe that it's time for another fun Secret Recipe Club reveal? You might be thinking that it seems like I just did an SRC reveal, and you'd be right. After a year of being part of Group C, I'm making a switch to Group A starting this month...and they have their posting on the first Monday of each month. My first assignment from Group A is Melissa from Chicken Bruschetta.
Chicken breast, fresh mozzarella, and a zesty tomato-based bruschetta topping? Sign me up! This dish is healthy, light, and easy enough to whip up after a busy day in the office. We absolutely loved this dish! I only made a few minor tweaks to Melissa's recipe: I pan seared the chicken instead of baking it. I also added subbed in shallot for the onion and garlic she called for in the bruschetta topping...and I added a bit of some fig balsamic. Did I mention that we loved this dish?!?!?
Step 1: Add 3 thinly sliced chicken cutlets to a mixing bowl. Add 3 grated cloves garlic, 1/3 cup olive oil, the juice of one lemon, and salt & cracked black pepper to taste. Combine to evenly coat the chicken with the marinade ingredients. Refrigerate up to 3 hours...I only had 1 hour, and the chicken had a great flavor!
Step 2: Make the bruschetta topping by combining the following ingredients in a small bowl: 1 large seeded and chopped tomato, 1 small chopped shallot, 3-4 chopped basil leaves, 1 tbs. olive oil, 1 tbs. fig balsamic, and salt & cracked black pepper to taste. Stir well to combine and set aside in the fridge.
Step 3: Heat 1-2 tbs. olive oil in a non-stick skillet over med-high heat for 3 minutes. When the pan is hot, add the chicken breasts and cook for 3-4 minutes per side. Reduce heat to medium and top each piece of chicken with slices of fresh mozzarella. Cover and cook until the cheese is melted.
Step 4: Serve each piece of chicken over the starch of your choosing...I cooked some garlic-herb brown rice couscous, but orzo or penne would work well too. Spoon 1/3 of the reserved bruschetta mixture on top of each piece of chicken.
If you love bruschetta on baguette slices for an appetizer, you're going to FLIP for this dish. The lemony chicken, melted cheese, and chilled bruschetta topping work perfectly together. I can see this dish being part of my regular dinner rotation...it's simple to make, healthy, and it tastes fabulous! I hope you'll go say hello to Melissa...and then give her fabulous chicken recipe a try!
Chicken breast, fresh mozzarella, and a zesty tomato-based bruschetta topping? Sign me up! This dish is healthy, light, and easy enough to whip up after a busy day in the office. We absolutely loved this dish! I only made a few minor tweaks to Melissa's recipe: I pan seared the chicken instead of baking it. I also added subbed in shallot for the onion and garlic she called for in the bruschetta topping...and I added a bit of some fig balsamic. Did I mention that we loved this dish?!?!?
adapted from I Was Born to Cook
Step 1: Add 3 thinly sliced chicken cutlets to a mixing bowl. Add 3 grated cloves garlic, 1/3 cup olive oil, the juice of one lemon, and salt & cracked black pepper to taste. Combine to evenly coat the chicken with the marinade ingredients. Refrigerate up to 3 hours...I only had 1 hour, and the chicken had a great flavor!
Step 2: Make the bruschetta topping by combining the following ingredients in a small bowl: 1 large seeded and chopped tomato, 1 small chopped shallot, 3-4 chopped basil leaves, 1 tbs. olive oil, 1 tbs. fig balsamic, and salt & cracked black pepper to taste. Stir well to combine and set aside in the fridge.
Step 3: Heat 1-2 tbs. olive oil in a non-stick skillet over med-high heat for 3 minutes. When the pan is hot, add the chicken breasts and cook for 3-4 minutes per side. Reduce heat to medium and top each piece of chicken with slices of fresh mozzarella. Cover and cook until the cheese is melted.
Step 4: Serve each piece of chicken over the starch of your choosing...I cooked some garlic-herb brown rice couscous, but orzo or penne would work well too. Spoon 1/3 of the reserved bruschetta mixture on top of each piece of chicken.
If you love bruschetta on baguette slices for an appetizer, you're going to FLIP for this dish. The lemony chicken, melted cheese, and chilled bruschetta topping work perfectly together. I can see this dish being part of my regular dinner rotation...it's simple to make, healthy, and it tastes fabulous! I hope you'll go say hello to Melissa...and then give her fabulous chicken recipe a try!
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