After such a wonderful lunch with my Chicago Cookers & Bakers, I was inspired by the bruschetta that was served at our picnic for lunch. As a result, we had bruschetta chicken.
Bruschetta is a food originating in central Italy. It was eaten during the 15th century & consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables and/or cheese. Bruschetta is usually served as a snack or appetizer. In Tuscany, bruschetta is called fettunta, meaning “oiled slice”. It is worth noting that in Italian, bruschetta is pronounced [brus ‘ket.ta], though in English-speaking countries it is commonly mispronounced [bru ‘shet.ta.]
Here’s my simple & light recipe for bruschetta chicken:
2 large chicken breasts, butterflied
salt & pepper
1 roma tomato, sliced
fresh basil leaves
2 slices of provolone cheese
Preheat your oven to 350.
On a baking sheet, lightly spray with cooking spray.
Season both sides of the chicken breast with salt & pepper.
Once butterflied, place 2 slices of tomatoes on one half of each breast.
Top tomato slices with 1-2 basil leaves.
Top basil leaves with 1 slice of provolone, that’s been cut in half to fit.
Fold the butterflied chicken closed like a book.
Place stuffed chicken on greased baking sheet.
Bake in preheated oven for 30 minutes or until juices run clear.
Top with fresh basil chiffonade.
I served this with roasted asparagus
and mushroom risotto.
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