How to Make Bruschetta Chicken
- cook TIME 20 mins
- prep TIME 7 mins
- total TIME 27 mins
Ingredients (16)
- 20 oz skinless boneless chicken breast
- 3 oz shredded mozzarella cheese
- 0.5 oz shredded parmesan cheese
- 8 oz tomatoes diced
- 24 oz potatoes cut into large cubes
- 1 oz red onion diced
- 1 tbsp garlic minced
- 2 tbsp basil chopped
- 2 tbsp parsley chopped
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil divided
- 1/2 tbsp sugar
- 1/2 tsp salt divided
- 1/2 tsp ground black pepper
- 1/2 tbsp Italian seasoning
- 1/2 tsp paprika
INSTRUCTIONS
Prep:
Prepare the Chicken: Use paper towels to gently dab away any excess moisture. Slice a knife through the side of the chicken breast using sawing motion to butterfly it. Only slice to nearly the end, not all the way through.
Dice the Tomatoes: Quarter the tomatoes into wedges, slice off the seeds, then lay each wedge vertically and thinly slice into strips. Line up the strips horizontally and dice them into small cubes.
Slice the Potatoes: Use a peeler to remove the skin. Cut the potatoes in half lengthwise, then again into quarters. Gather the wedges, lay them horizontally, and slice them into cubes.Soak the potatoes in water to remove excess starch.
Dice the Onion: Cut the onion in half lengthwise. Lay the half vertically then thinly slice without touching the root. Turn the onion horizontally then push the knife crosswise into the slices. Finally, thinly slice lengthwise to create diced cubes.
Mince the Garlic: Separate the cloves then bash them with the flat side of the knife to remove the peel. Thinly slice the cloves then rock the knife over the sliced pile a few times until the pieces are finely minced.
Chop the Parsley: Gather the leaves together in one hand then thinly slice. Then, rock the knife over the leaves a few times until they are finely chopped.
Chop the Basil: Stack the leaves into a pile then roll them lengthwise into a tight tube. Steady it with one hand then hold the knife in the other and thinly slice.
Cook:
Microwave the Potatoes: In a microwave-safe bowl, put 24 oz potatoes, cover them with plastic wrap, then microwave at full power for 12 minutes.
Mash the Potatoes: Put the potatoes into a food mill or use any available appliance to mash the potatoes.
Season the Chicken: On a plate, lay 20 oz skinless boneless chicken breast then add 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tbsp Italian seasoning, and 1/2 tsp paprika. Dry rub all over the surface and insides to let the spices be fully absorbed.
Sear the Chicken: On a skillet over medium heat, sear the seasoned chicken breasts with 1 1/2 tbsp olive oil for 7 minutes on both sides.
Add the Cheese: Preheat the oven to 400 °F to prepare for step 7 then cover the chicken’s top sides with 3 oz shredded mozzarella cheese.
Bake the Chicken: Put the skillet in the middle rack of the oven to bake at 400 °F for 5 minutes.
Make the Sauce: In a bowl, mix 3 tbsp balsamic vinegar, 1 1/2 tbsp olive oil, 1/2 tbsp sugar, and 1/4 tsp salt until well combined.
Add the Veggies: Add 8 oz tomatoes, 1 oz red onion, 1 tbsp garlic, and 2 tbsp basil to the sauce bowl and stir around to evenly coat the veggies.
Add the Sauce to the Chicken: Remove the chicken from the oven then scoop the mixed sauce onto the chicken breasts and sprinkle 0.5 oz shredded parmesan cheese all over their surfaces.
Serve: Transfer the chicken onto serving plates, lay them next to the mashed potatoes, garnish with 2 tbsp parsley, and serve hot.
