Bruschetta Chicken

It's been awhile since I cooked dinner on a Saturday night. And when I say awhile, I mean months. I won't lie, I hate cooking on the weekends...unless its summer. Something about winter and relaxing all day just doesn't put me in the mood to make dinner. The outcome is usually pizza or going out.

In an effort to break the cycle, I vowed I would cook even if I didn't feel like it. I wanted to make something simple yet delicious. This recipe definitely hit the spot. I'm a sucker for anything Italian so if it involves tomatoes, I'm all for it.

Simple: I threw it in the oven with some asparagus (on foiled baking sheets of course) and let it do its thing. No slaving over the stove and no clean-up!  

Delicious: The chicken came out tender and juicy with the perfect crunch. The bruschetta mixture added  flavor that is beyond words. As the breading soaks up the balsamic each bite is a flavor explosion.  

Of course you can make it without the breading, but it's baked so a little bit of carbs is okay in my book.

NOTE: Since it's only the two of us, and since I despise leftovers, I usually only make enough for that meal. Simply up the measurements to adapt to your needs.

Ingredients:

1/4 cup flour
1 egg, lightly beaten
¼ cup grated fresh Parmesan cheese
1/4 cup dry Italian bread crumbs
2 boneless, skinless chicken breasts, pounded thin
1 Roma tomato diced 
1 teaspoon freshly minced garlic
1 tablespoon olive oil
2 tablespoons fresh basil leaves, finely chopped
1 tablespoon balsamic vinegar
salt and pepper to taste

Directions:

Step1: Preheat oven to 375 degrees. 

Step 2: Pound Chicken so its the same thickness

Step 3: In a bowl, mix the tomatoes, garlic, oil, basil, balsamic vinegar, salt and pepper (to taste). Let sit while the chicken bakes so the flavors blend together. 

Step 4: Set-up your breading station. In one bowl mix together bread crumbs and freshly grated Parmesan cheese. In the Second bowl, add the flour. In the third bowl, add your egg and a tablespoon of water

Step 5: Dredge chicken in the flour and shake off excess. Then dip the chicken in the egg and then in the bread crumb/cheese mixture. 

Step 6: Place chicken breast on a foiled baking sheet and bake for 30 minutes or until the insides registers at 165 degrees. Always test the temperature if you are unsure of the chicken is done. 

Step 7: When chicken is finished cooking, spoon the bruschetta mixture on each chicken breast and serve. 

Enjoy! 

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DISCLAIMER: The author is not nor do they express to be a trained cook, nutritionist or expert. All content provided on this blog are mostly opinions of the author and are intended for informational purposes only. The Simplistic Cottage makes no representations as to the accuracy or completeness of any information on this site and will not be liable for any errors or omissions in this information nor for the availability of this information. The Simplistic Cottage will not be liable for any losses, injuries, or damages from the display or use of this information. These terms and conditions of use are subject to change at anytime and without notice.

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Chicken Cacciatore

Ingredients

2 chicken thighs bone-in with skin

1 chicken breast bone-in with skin

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

5 mini red sweet peppers, chopped

2 garlic cloves, finely chopped

1/2 sweet onion, chopped

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

1 1/2 teaspoons dried oregano leaves

chopped fresh basil leaves for garnish

Directions

Season the chicken with 1 teaspoon of each salt and pepper. Dredge the chicken in the flour to lightly coat.

In a large sauté pan, heat the oil over a medium-high heat. Add the chicken pieces skin side down to the pan and sauté just until brown, about 5 minutes per side.

Transfer the chicken to a plate and set aside.

Add the onion, garlic and peppers to the same pan and sauté over medium heat until tender, about 5 minutes. Season with salt and pepper. Add the chicken broth, tomatoes with their juice and oregano. Return the chicken to the pan. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes. TIP: Use a meat thermometer if you're unsure of the chickens doneness.

If you'd like a thicker sauce, boil a few minutes to thickens slightly. Add some flour to speed up the thickening process if you'd like.
Spoon the sauce over the chicken, sprinkle with the basil and serve.

I paired this dish with a Parmesan risotto and sauteed green beans. This recipe is definitely a keeper.


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DISCLAIMER: The author is not nor do they express to be a trained cook, nutritionist or expert. All content provided on this blog are mostly opinions of the author and are intended for informational purposes only. The Simplistic Cottage makes no representations as to the accuracy or completeness of any information on this site and will not be liable for any errors or omissions in this information nor for the availability of this information. The Simplistic Cottage will not be liable for any losses, injuries, or damages from the display or use of this information. These terms and conditions of use are subject to change at anytime and without notice.

Read more: Blog Policies