Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Yes

Featured Slider Styles

[Boxedwidth]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

My Favorite Meal: Bruschetta Chicken



Today was one hell of a day in Mommy Land. In all honesty, I wasn't sure if any of us were going to make it out in one piece. Thankfully, we survived until Daddy got home and opened our first bottle of wine. He also was kind/smart enough to offer to handle all of the chopping for my favorite dinner ever, Bruschetta Chicken.



Bless him.

This recipe was originally adapted from Skinny Taste but you'll quickly see that we took matters into our own hands and made sure the "skinny" was no longer applicable (hello, olive oil). This is my favorite meal to make during the summer and the recipe can be changed or adapted to fit the taste buds of your family. It also works perfectly for a crowd!

Our recipe serves 2+ adults 

Bruschetta Chicken

Ingredients

3 boneless skinless chicken breasts
garlic salt
basil, dried
1/2 cup basil, fresh
oregano
1/4 cup plus 2 TBSP extra virgin olive oil 
(make sure it's good-ish olive oil, not basic cooking olive oil)
1/3 cup balsamic vinegar
2 cups diced plum tomatoes or any type that is firm and not full of mushy seeds
 1 cup diced mozzarella
1/4 cup red onion
1/4 cup sweet white onion
balsamic glaze 
fresh baguette, sliced  

Method

Dice tomatoes - I like a "rustic" chop, my engineer husband likes all of the pieces to be the same size. You do you.
Dice the mozzarella. Same rules apply as for dicing tomatoes.


Chop the basil 
Dice onions



toss all of the above in a bowl with 1/4 cup olive oil
add 1/3 cup balsamic


stir, let sit.
(can be refrigerated for a few hours or sit on the counter while you prep, just let the flavors marinate)

Pull out the chicken and season liberally with garlic salt, dried basil and dried oregano
(or any type of Italian herb seasoning mix)

Grill chicken breasts

while the chicken is grilling:
turn on the oven to low broil

slice baguette

lay slices out on tin foil lined baking sheet and brush each side with olive oil
put under the broiler but be sure to watch the bread - it will burn.
flip bread slices when they are browned.
pull them out when both sides are golden.


To Serve:

plate a chicken breast
scoop bruschetta mix with a slotted spoon
(very crucial to use a slotted spoon or things will be messy)
drizzle with balsamic glaze

 
use bread slices to shovel in any and all remaining bruschetta mix
(I bring the bowl to the table and scoop right onto bread slices. No shame in my game)


Enjoy! 
Stephanie [Olive and Tate]
7 Comments
Share :

7 comments:

  1. Sounds absolutely delicious! Must try this soon :)

    ReplyDelete
  2. Well this looks amazing! Perfect for any little gathering!

    ReplyDelete
  3. I love bruschetta too...sometimes we even grill the baguettes in the summer for a little something extra! ;)

    ReplyDelete
  4. UMMMMM YUM!!! I'm definitely going to try this!

    ReplyDelete
  5. This looks SO good and perfect for the warmer weather! Al fresco dinner, anyone!?

    ReplyDelete
  6. omggg yum. wish i was having this for lunch! xo jillian - cornflake dreams

    ReplyDelete

[name=Stephanie] [img=https://4.bp.blogspot.com/-bWKwb2Q3WZw/WQdn7yB5LkI/AAAAAAAAEL4/O6N1Ma83XOQ0cKj9ooyvCOCGhVFroa1NQCLcB/s100/blogger%2B17.png] [description=Welcome to the ramblings of a Starbucks fueled wife and mama who finds complete joy in a generously poured glass of red wine under reasonably clean white sheets.] (facebook=http://www.facebook.com/oliveandtate) (twitter=http://www.twitter.com/oliveandtate) (instagram=http://www.instagram.com/oliveandtate_) (bloglovin=https://www.bloglovin.com/blogs/olive-tate-14008949) (pinterest=http://www.pinterest.com/oliveandtate)

Follow @oliveandtate_