Monday, August 12, 2013

Bruschetta Chicken

A couple weeks ago I was craving Italian food and didn't want to go out to the restaurant to get it. So, I used my noggin and came up with bruschetta chicken. 

1 container of Grape tomatoes
1/4 onion
2 cloves of garlic
Olive Oil
4 skinless chicken breast
Smoked provolone cheese
red wine
balsamic vinegar 
10 basil leaves

Salt and pepper both sides of the chicken breasts, set aside.
In a large sauté pan over medium-high heat, warm olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly 
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add the garlic and cook for about 1 minute,\. Add tomatoes, red wine and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Turn off the heat and add the basil. 
Once the chicken is done, top the tops of each chicken breast with 1 slices of smoked provolone cheese. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt. 

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