Source: Publix Apron's
Food Group: Poultry
|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!