Bruschetta Chicken Source: Publix Apron's Course: Main Cuisine: Italian Food Group: Poultry Serves: 3 |
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Ingredients
| 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 |
Instructions
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. Enjoy! |
Notes:I love to double the bruschetta topping and then mix it into the rice/grain I'm serving with the chicken. Delish! |