Sunday, January 30, 2011

Chicken Bruschetta

This is a delicious Cooking Light recipe that I found on


1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 skinless, boneless chicken breasts
2 tablespoon olive oil, divided
1 (8-ounce) package pre-sliced mushrooms
1 cup diced zucchini
1/2 cup chopped red onion
4 garlic cloves, minced
1 cup chopped plum tomato (or quartered cherry tomatoes)
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup grated fresh Parmesan cheese

Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture.

In a large skillet, heat 1 tablespoon olive oil. Sauté the chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total. Transfer the chicken to a plate and cover to keep warm.

Add the remaining 1 tablespoon olive oil to the skillet. Add mushrooms, zucchini, onion, remaining salt and minced garlic; sauté 3 - 5 minutes to suit your taste. Add 1/8 teaspoon black pepper, tomato, basil, and vinegar; sauté 3 minutes.

Serve the vegetable mixture over chicken; sprinkle with cheese.

Note: The original recipe called for 4 chicken breasts, the veggies served as just a topping. I used only 2 chicken breasts and cooked the same amount of veggies so there would be enough to count as a vegetable side dish as well. I served with orzo pasta.

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