Chicken Bruschetta Recipe

Prepare and pound

Pat chicken breasts dry. If breasts are very thick, butterfly them or place between plastic wrap and pound to an even 1/2-inch thickness for even cooking.

Marinate

In a small bowl combine 2 tbs olive oil, 2 minced garlic cloves, 1 tsp Italian seasoning, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken. Let rest at room temperature 15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbs olive oil. When shimmering, add chicken and cook 4-5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer to a sheet pan and keep warm.

Combine topping

In a medium bowl combine 2 cups diced tomatoes, 1/2 cup chopped basil, 1/4 cup diced red onion, 1 minced garlic clove, 2 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir gently and let sit 10-15 minutes to allow flavors to meld.

Adjust seasoning

Taste and adjust salt, pepper or a splash more balsamic if desired just before serving.

Make balsamic reduction

In a small saucepan, bring 1/2 cup balsamic vinegar and 1 tsp brown sugar (optional) to a simmer over medium-low heat. Reduce to a gentle simmer and cook, stirring occasionally, until reduced by half and syrupy, about 8-10 minutes. Remove from heat and let cool slightly — it will thicken further as it cools.

Top chicken with cheese

Place sliced mozzarella over each cooked chicken breast. If you want melted cheese, place the sheet pan with chicken and mozzarella under a broiler for 1-2 minutes until cheese is melted and bubbling. Watch closely to prevent burning.

Assemble bruschetta on chicken

Spoon a generous amount (about 1/2 cup) of the prepared bruschetta topping over the melted mozzarella on each chicken breast. Drizzle 1-2 tbs of balsamic reduction over the bruschetta-topped chicken.

Cook beans

While chicken rests or while reduction is simmering, blanch or sauté the haricot verts. For blanching: bring a pot of salted water to a boil, add the 8 oz trimmed haricot verts and cook 2-3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking, then drain again. For sautéing: heat 1 tbs olive oil in a skillet over medium-high heat, add beans and cook 4-5 minutes until tender-crisp.

Finish beans

Toss with 1/2 tsp salt, 1/4 tsp pepper and a squeeze of lemon if using. Keep warm until serving.

Preheat and season potatoes

Preheat oven to 425°F (220°C). On a baking sheet toss 1 lb halved baby potatoes with 2 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Roast

Spread potatoes cut-side down in a single layer and roast 25-30 minutes, flipping once halfway, until golden-brown and crisp on the outside and tender inside.

Finish

Toss roasted potatoes with 1 tbs chopped parsley (optional) and additional salt to taste.

Place a chicken breast on each plate. Spoon extra bruschetta topping and a final drizzle of balsamic reduction over the chicken. Arrange a portion of haricot verts and a serving of crispy potatoes beside the chicken. Garnish with extra basil leaves or parsley if desired and serve immediately.