Tuesday, February 22, 2011

Bruschetta Chicken Recipe

It's been a while since I've thrown down a recipe, so I reckon it's time to remedy that.  On today's menu is my version of Bruschetta Chicken!  The recipe I'm giving makes enough for two people

2 Boneless skinless chicken breast per person (fully defrosted)
2 Roma tomatoes
2 Garlic cloves
3 Mushrooms
Olive Oil

1.  Dice the tomatoes, mushrooms, and garlic.
2.  Combine tomatoes, mushrooms, garlic, basil, and olive oil in a big bowl and let sit out for an hour or so, stirring occasionally
3.  Preheat the oven to 350
4.  Cut the chicken longways almost all the way through so you can "unfold" it as though you're opening a book
5.  Put the chicken in a baking pan, and spread the mix inside the flap and then close your "chicken book"
6.  Pour more mix on the top of each (now folded) chicken breast
7.  Put in oven till chicken is nearly done
8.  Sprinkle some romano or mozzarella cheese on top and finish baking
9.  Scoop and enjoy

I recommend steamed broccoli and garlic bread as a side, but it's hard to go wrong with a buttery pasta dish if you so desire.



  1. I think step 4 is actually called "butterflying" because you open it up like a butterfly. :)

    A variant of this is one of my favorite meals.

  2. You and your fancy words. At least I now know my description was good enough to successfully get the point across!