Bruschetta Chicken Mains (Printable Version)
# What You'll Need:
→ Prepping Chicken
01 -
1 tablespoon dried basil
02 -
Salt, as much as you like
03 -
4 chicken breasts
04 -
Dash of black pepper
05 -
2 tablespoons extra virgin olive oil
06 -
1 tablespoon garlic, minced
→ Bruschetta Mix
07 -
1/4 teaspoon black pepper
08 -
1 sprig oregano, finely chopped
09 -
7 leaves of basil, roughly chopped
10 -
3 Roma tomatoes, diced
11 -
1/4 teaspoon salt
12 -
2 teaspoons garlic, minced
13 -
1 tablespoon extra virgin olive oil
14 -
1 teaspoon balsamic vinegar
→ For the Glaze
15 -
250 ml balsamic vinegar
# Steps to Follow:
01 -
Drop chicken breasts into your heated cast iron skillet with 2 tablespoons olive oil over medium-high. Give each side a sprinkle of dried basil, salt, and pepper. Let them sizzle until one side gets that nice golden look, about 5 minutes.
02 -
Flip your chicken pieces over, toss in 1 tablespoon minced garlic, and let them cook on the other side till they're brown and cooked all the way through. This should take another 5 minutes or so.
03 -
In a bowl, toss together chopped basil, Roma tomatoes, chopped oregano, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Stir a little so everything's just mixed, no need to go crazy.
04 -
Spoon that fresh tomato mixture right on top of your juicy chicken breasts.
05 -
Take 250 ml of balsamic vinegar and pour it into a little saucepan. Let it bubble on medium-high, then drop the heat a bit and let it gently simmer about 10 minutes, stirring here and there. When it starts sticking to the spoon, pull it off the stove and let it cool down. It'll get even thicker as it sits.
06 -
Pour that sweet, thick glaze right over the tomato-covered chicken and dig in while it's still hot.
# Additional Tips:
01 -
Wait a few minutes before pouring on the balsamic glaze. It thickens more when it's off the heat and gets richer too.