Keep Your Resolutions On Track With This Chicken Bruschetta

Bill Rosenberg, Executive Chef of NoMa Social, has the perfect, simple, yet healthy Chicken Bruschetta recipe.

Chicken Bruschetta

  • 1 pound boneless, skinless chicken breasts trimmed & free of fat
  • 1/4 cup wondra flour
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Lightly pound chicken breast between plastic wrap so that the chicken is even thickness. Next season chicken with salt and pepper and dredge in flour. Heat oil in a heavy sauté pan and add chicken cook for about 2 minutes until golden brown, flip chicken over and allow to cook until just cooked through about 2-3 minutes. Remove from pan and keep warm.

Bruschetta

  • 7 very ripe plum tomatoes diced
  • 1/2 red onion diced
  • 10 basil leaves chiffonade (sliced thinly)
  • 1/2 clove garlic minced
  • 1/4 cup aged red wine vinegar like muscatel or guaracha
  • 1/2 cup best extra virgin olive oil consider a Spanish one like Arequipa it is very fruity
  • salt and pepper to taste

Place tomatoes, red onions, basil and salt and pepper in a bowl and mix, you want the tomatoes to release their juices. Next add vinegar and olive oil, mix, taste and adjust seasoning.

Plating

Place chicken breast on plate and top with tomato mixture, drizzle with olive oil and top with some peeled parmigiana or feta, or gorgonzola.

Related Posts