Bruschetta Recipe
chicken (roasted in its own juices), creamy polenta, garlic broccolini
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Ingredients
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BRUNCH
Method
BRUNCH
- 1
Preheat the oven to 425°F (220°C). Arrange bread slices on a baking sheet, brush both sides with olive oil, and rub with a peeled garlic clove. Toast for 5–7 minutes until crisp and golden, turning once if needed.
- 2
Season the chicken breasts with salt, black pepper, and dried thyme. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the chicken briefly, then transfer to a roasting pan. Roast in the 425°F oven until the internal temperature reaches 165°F (75°C), about 20–30 minutes depending on thickness. Let rest 5–10 minutes to retain juices.
- 3
Make the creamy polenta: In a heavy pot, bring the chicken broth to a gentle simmer. Slowly whisk in the polenta and reduce heat to low. Cook, stirring regularly, for 15–20 minutes until thick and creamy. Stir in milk, butter, and grated Parmesan. Season with salt to taste.
- 4
Roast the garlic broccolini: Toss broccolini with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread on a sheet pan and roast in the oven alongside the chicken for 7–10 minutes, until tender-crisp and lightly charred at the edges.
- 5
Assemble and serve: Slice the roasted chicken. Place a few slices on each toasted bruschetta, optionally drizzle with a little pan juices. Spoon a generous dollop of creamy polenta on each plate, arrange the garlic broccolini on the side, and add the bruschetta. Garnish with extra Parmesan or parsley if desired.