I am very excited about this new healthy, easy and delicious meal! The best part is it makes awesome leftover salads for lunch the next day. If you are a bruschetta fan, this one’s for you!
Ingredients you will need (Serves 2):
- 2 chicken breasts
- 4 tomatoes
- 1 Baguette
- Baby Arugula
- Fresh Basil
- Fresh Mozzarella
- Shredded Italian cheese (mozzarella or parmesan)
- Garlic Salt
- Red Pepper Flakes
- Italian Seasoning
- Black Pepper
- Olive Oil
- Balsamic Vinegar
Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash and Dry all of your produce (because these veggies are served uncooked it is very important you wash all of your produce).
Step 2: Prepare your chicken to be cooked. Make sure your chicken breasts are thin, if you need to cut them in half to make two thin strips or tenderize them flat either works. Season on both sides with crushed red pepper, garlic salt, Italian seasoning and black pepper. Coat a skillet with olive oil on medium-high heat on the stove and begin to brown your chicken in the skillet. Move on to the next step but check and turn your chicken occasionally until browned on all sides and cooked through.
Step 3: Slice your baguette into thin strips and lay them onto a pan (I did 10 pieces for 2 servings). Very lightly drizzle each slice with olive oil and place the pan into the oven. Keep an eye on these for when the edges begin to brown.
Step 4: Now you will prepare your bruschetta. Dice the outside of your tomatoes into small squares, you can ditch the cores of the tomatoes. Add to large mixing bowl.
Step 5: Chop your basil and your fresh mozzarella and add these to the mixing bowl with your chopped tomato. Reminder: check on your bread and chicken to make sure it isn’t burning! If your bread gets done early (crispy and golden), simply cover it to keep it warm.
Step 5: To your bruschetta bowl, add ¾ tablespoon of garlic, lightly drizzle with balsamic and sprinkle with salt.
Step 6: Stir it up until your bruschetta looks awesome.
Step 7: At this point your bread should be ready to come out of the oven and your chicken should be nearly browned. Remove the bread from the oven and cover to keep warm. If your chicken looks well-cooked, sprinkle each piece with your shredded italian cheese and give it a minute to melt onto the chicken in the pan.
Step 8: While the cheese is melting onto your chicken, you can begin to prepare your plates for serving. Line up ~5 pieces of cooked bread and add a bed of arugula for your chicken to sit on. Top arugula with chicken.
Step 9: Cover it all with your bruschetta topping. Drizzle your chicken & arugula with a bit extra balsamic and olive oil and enjoy!
Step 10: Package your leftovers for an awesome salad for the next day with balsamic and oil as dressing!
Thanks for cooking with me! If you enjoyed this recipe: like, comment or share!