Chicken Bruschetta
I’ve discovered untold numbers of fabulous recipes from my daily browsing of multiple blogs as well as from perusing my monthly food magazines. The thrill of the hunt for that next great recipe is what spurs me on. Nothing, however, matches the foodie joy of having a really wonderful recipe dropped in my lap without any effort whatsoever on my part.
Such was the case with this delicious chicken bruschetta. Recently, my friend and work colleague, Mary, came to work raving about this dish. Her sister-in-law had been hospitalized, and one of the neighbors dropped off the chicken bruschetta in a pan ready to be baked. Mary’s brother-in-law liked it so much that he made it for the family four weeks in a row!
It’s quick and easy to put together, and you can prepare it in advance and have it set to go in the oven whenever you’re ready for supper. There are only five ingredients, and there’s absolutely nothing to measure. Quantities of the ingredients are totally discretionary. Basically, you marinate the chicken for several hours or overnight in your favorite Italian dressing. Then you par-cook it on the grill. Next, you cover the breasts with a slice or two (or three!) of provolone cheese and a layer of purchased Italian tomato bruschetta. Of course, you can always make your own bruschetta topping if you prefer; but, obviously, you’ll be adding to the ingredient list and prep time.
Into the oven it goes to finish cooking. Now, if you’ve been keeping track, we were up to four ingredients: chicken, Italian dressing, provolone cheese, and tomato bruschetta. To me, the fifth ingredient falls into the secret category—as in, if no one told you what had been added to the chicken at the end, you’d be trying to figure out what the flavor was.
When the chicken has finished baking, you drizzle some teriyaki glaze over the bruschetta topping. Since the amount you drizzle is up to you, I suggest the first time you make it to drizzle and taste before you decide how much you want to add. Mary’s brother-in-law said he drizzles about half of a 12-oz. bottle over eight breasts. I didn’t measure how much I drizzled, but I know it was less than that—probably more on the order of a tablespoon or so for each breast. Mary and I both thought that the glaze added a balsamic-like flavor, and who doesn’t like balsamic? After drizzling, no more baking is required—the chicken is ready to be served.
Now, I have to tell you that Roger had the chicken bruschetta, both with and without the glaze and preferred it without. I thought it was absolutely delicious with the glaze myself. Roger put more glaze on his chicken after I had already drizzled some on, so that could have been the issue. It’s easy to taste test since the chicken doesn’t have to go back in the oven, so try it both ways and decide for yourself.
The next day I brought some of the leftovers in for lunch at work, and I thought it was even better. The flavors seemed to have gelled overnight.
So, if you’re in need of a new, quick and easy chicken entrée, I’ve got you covered.
One year ago: Vanilla Pastry Cream
Chicken Bruschetta
Fran’s Notes
Since quantities of ingredients are totally discretionary, I am going to tell you what I did just as an example. I used four boneless chicken breasts which I pounded to about 1/2 inch thick. They each weighed approximately 6 oz. I then poured Good Seasons Zesty Italian dressing over them and marinated them for eight hours.
After marinating, Roger grilled the chicken breasts for approximately 2 minutes per side. After par-grilling, I put the chicken in a roasting pan and covered each of them with two thin slices of provolone. I then covered each breast generously with a solid layer of the tomato bruschetta. I had purchased a quart of the bruschetta and still had some leftover for an appetizer.
I baked them for exactly 20 minutes at 350o and they were perfectly done—tender and juicy. I then drizzled about 1 tbl. over each breast and served.
Ingredients
- Boneless chicken breasts
- Italian salad dressing (use your favorite)
- Provolone cheese
- Italian tomato bruschetta (I bought some from the deli counter at a local Italian supermarket. You can also make your own.)
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- Kikkoman Teriyaki Baste and Glaze
Directions
See my notes above.
Source: My friend and work colleague Mary’s brother-in-law.