Bruschetta Chicken

by Anne Bennett on July 24, 2017


Chicken breasts are a convenient, lean dinner choice but they can be so…yawn…boring. There’s a solution to that dinnertime dilemma:  bruschetta, the classic Italian tomato-basil topping that’s traditionally served on grilled bread. Skinless boneless chicken replaces the bread, transforming this into a delicious, non-boring, Weight Watcher friendly summer entree. It’s also super easy and lightning fast!

The recipe calls for chicken cutlets, which are simply chicken breasts that have been sliced in half horizontally to form two very thin, fast-cooking cutlets. I found them already sliced at Whole Foods, but if you can’t find them already cut, you can slice the chicken breasts in half on your kitchen counter with a sharp knife. Or not. No hard-and-fast rules here. Regular chicken breasts will do just fine, although they’ll take a few minutes longer to cook.

Drizzle on some extra balsamic vinegar when you serve this — a splash of balsamic is the Italian secret for completely erasing any dreaded thoughts of boring chicken.

Bruschetta Mixture

1 Tbsp. olive oil
2 cloves garlic, minced
2 cups (1 pint) red and yellow grape tomatoes, halved lengthwise
1 Tbsp. balsamic vinegar
8-10 basil leaves, cut into chiffonade (thin slices)

2 (6-oz.) boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
Salt and pepper to taste
1/4 cup Parmesan cheese, either grated or shaved

In a small nonstick skillet, heat olive oil and add garlic. Cook for about a minute, or until the garlic just begins to give off its scent. Remove from heat and pour into a medium bowl and cool slightly.

Add tomatoes, balsamic vinegar, basil and salt and pepper to taste. Toss to combine and cover until ready to use.

Season chicken breasts with salt and pepper and either grill or sauté them until lightly browned and cooked. To serve, arrange 2 thin chicken breasts on each plate and spoon bruschetta over the top. Sprinkle with Parmesan.

Serves 2  (each serving is two thin chicken cutlets)
WW SmartPoints per serving: 6

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{ 4 comments… read them below or add one }

Linda August 8, 2013 at 5:27 pm

This looks marvelous, Anne!

kathleen August 9, 2013 at 5:03 pm


Lin August 9, 2013 at 7:13 pm

I made this tonight and it was terrific with a great fresh taste. I added balsamic to the chicken and thought it was perfect using homegrown tomatoes and basil. Highly recommend.

Michael Boyd August 12, 2013 at 11:25 am

Anne, you wrote that the best thing about this recipe is that it is fast. I don’t agree.

Yes, it is warp-speed fast but that comes in second behind the fresh, delicious taste. I loved this meal.
Recently, my best friend gave me a rice-cooker so I used it to make Farro. Perfect with the chicken.
Added a fresh ear of corn, wonderful salad and I was set.

Thanks for helping me make a terrific one-person meal that will feed me tonight also.

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