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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This bruschetta recipe departs from the expected version, calling for chicken as the base instead of bread. Use your summer garden vegetables for the topping. Ingredients:
1 teaspoon garlic powder |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
4 (4-ounce) skinned, boned chicken breast halves |
cooking spray |
1 tablespoon olive oil |
1 (8-ounce) package presliced mushrooms |
1 small zucchini, quartered lengthwise and sliced (about 5 ounces) |
4 garlic cloves, minced |
1 cup chopped plum tomato |
1/2 cup chopped red onion |
1/2 cup chopped fresh basil |
4 teaspoons balsamic vinegar |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat broiler.
2. Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.
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