Chicken Bruschetta – A Perfect Summer Meal

During the busy summer months I love to find quick delicious dinners. This Chicken Bruschetta is not only delicious but takes less than 15 minutes to prepare!

 

You can mix up the Bruschetta part of the recipe the day before and save yourself even more time. There is minimal cooking time in the oven so you don’t have to worry about heating up the kitchen on a hot summer night. I was so impressed by this Chicken Bruschetta that I am planning to serve it for our company next time they visit! The recipe is divided into three parts, the chicken, the salad and the bruschetta.

 

Chicken Bruschetta

 

Ingredients:

 

Chicken:

12 skinless, boneless, chicken tenders ( just under two pounds)

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper

 

Salad:

 

24oz Quartered artichoke hearts in water, drained and rinsed

1/3 cup feta cheese

¼ cup fresh basil, thinly sliced

½ lemon, juiced

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

1 tsp. oregano

¼ tsp. black pepper

4 tsp. pine nuts

 

Bruschetta:

 

3 plum tomatoes, diced

½ cup fresh basil, finely chopped

4 tsp. extra virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced

¼ tsp. sea salt

 

Directions:

 

First prepare the Bruschetta. In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. Can be made the day before.

 

Prepare the salad. In a medium bowl coming all the salad ingredients except the pine nuts.

 

Prepare the chicken. Adjust your oven rack sop that it is about six inches below the broiler and preheat the broiler to high. Place the chicken on a large rimmed baking sheet. Drizzle with lemon juice and sprinkle the cheese and pepper evenly over the chicken. Broil the chicken for six minutes. I found the chicken wasn’t quite done so I flipped it over and cooked form a few minutes on the second side until cooked through.

 

On a lower rack, while the chicken is cooking bake 1 1/3 ups of the bruschetta in an uncovered ovenproof dish, until warmed. Add the artichoke salad mixture as well and bake for 2-3 minutes or until warmed.

 

I found that by placing everything in the oven at the same time was perfect.

 

To serve layer the artichoke mixture, 2-3 chicken tenders and 1/3 of the bruschetta. Top with 1 tsp. pine nuts.

 

This Chicken Bruschetta serves four.

 

An added bonus for this recipe, use the leftover Bruschetta on your poached egg the next morning. Delicious!

 

This original recipe was adapted from Clean Eating.