Bruschetta Chicken
by Gina Jantzen

URL Source:
Source: Publix Apron's
Course: Main
Cuisine: Italian
Food Group: Poultry
Serves: 3


1/4 cup(s) Roasted red peppers, chopped
1/2 cup(s) Baby arugula leaves, chopped
4 ounce Fresh mozzarella, chopped
2 tablespoon(s) EVOO
1/2 cup(s) Fresh diced tomatoes
1/4 cup(s) Your favorite Italian dressing (I use homemade Good Seasons)
1/2 teaspoon(s) Salt
1/4 teaspoon(s) Pepper
1/3 cup(s) Italian breadcrumbs
2 tablespoon(s) Grated Romano cheese
3 Boneless, skinless chicken breasts

Combine tomatoes, vinaigrette, peppers, arugula, mozz cheese, salt and pepper; set aside.

Preheat large saute' pan on medium 3 minutes.  Combine breadcrumbs and Romano cheese on a plate.  Coat both sides of chicken w/ breadcrumb mixture; press w/ fingertips to evenly coat.  Place 2 T. oil (or more) in pan, then add chicken and cover; cook 5-7 minutes on each side until cooked through and golden (165 degrees).

Serve the chicken along side the bruschetta topping so you can add the topping just before you eat - this way, the chicken doesn't get soggy.


Notes:I love to double the bruschetta topping and then mix it into the rice/grain I'm serving with the chicken. Delish!