When you need a quick, healthy weeknight dinner, boneless, skinless chicken breasts are usually high on the grocery list but they can be so…yawn…boring. This simple recipe will knock the socks off a plain chicken breast. Plus, it’s Weight Watcher friendly and it’s lightning fast.
One of the best ways to enjoy ripe summer tomatoes is bruschetta, the classic Italian tomato-basil topping served on grilled bread. But before summer arrives, you can get by handsomely with grape tomatoes; they’re available all year round. And you can put them on your chicken instead of bread!
This recipe calls for chicken cutlets, which are simply chicken breasts that have been sliced in half 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 horizontally on your kitchen counter with a sharp knife. Or not. No hard-and-fast rules here. Regular chicken breasts will do just fine.
Drizzle on some extra balsamic vinegar when you serve this — balsamic tastes great on chicken. And if you’re not counting WW points, you can certainly add a glug of extra-virgin olive oil. The best thing about this dish, besides its great taste, is that it’s fast.
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 PP per serving: 6