Bruschetta Chicken

by Anne Bennett on April 28, 2015

Bruschetta

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.

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 PP per serving: 6

print recipe only

Related Posts with Thumbnails
Share

{ 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

yum!

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.

Leave a Comment

Previous post:

Next post: