Chicken Bruschetta Recipe
Fresh Roma tomato bruschetta mix, shaved Asiago & balsamic glaze. Served with rosemary roasted potatoes & broccoli.
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Ingredients
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Bruschetta Topping
Chicken
Rosemary Roasted Potatoes
Broccoli
Method
Preparation of Chicken
- 1
Marinate Chicken
Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, salt, and black pepper. Place them in a baking dish.
- 2
Bake Chicken
Bake the chicken in the preheated oven for about 25-30 minutes, or until cooked through and juices run clear. Remove from the oven and let it rest.
Preparation of Rosemary Roasted Potatoes
- 3
Prepare Potatoes
Cut baby potatoes in half and place them in a bowl. Drizzle with olive oil, sprinkle with chopped rosemary, salt, and black pepper. Toss to coat.
- 4
Roast Potatoes
Spread the potatoes on a baking sheet and roast in the oven alongside the chicken for about 20-25 minutes until golden and tender.
Preparation of Broccoli
- 5
Preparation of Bruschetta Topping
- 6
Assembly
- 7
Serve the Dish
Slice the baked chicken and top it with the bruschetta mixture and shaved Asiago cheese. Drizzle with balsamic glaze. Serve alongside rosemary roasted potatoes and broccoli.
