Tuesday, March 10, 2015

Chicken Bruschetta

This was easier than I expected, but again, I was no Master Chef when I started to cook for myself here. There are a lot of ingredients but they’re easy to use. 

Ingredients ~
2 chicken breasts
¼ cup EVOO
Pinch of Garlic Salt
Pinch of Black pepper
Bread crumbs
Grated Parmesan cheese

2 cups cherry tomatoes
1 Teaspoon of crushed garlic
3 tablespoons of balsamic vinegar
1 teaspoon crushed basil
Shredded Parmesan cheese (as much as you'd like)
Mozzarella (as much as you'd like)

1st mix the EVOO with the garlic salt and black pepper in a bowl. In a separate bowl mix the bread crumbs and the grated Parmesan cheese. Dunk the chickens into the oil, then cover with the bread crumb mix and lay in a baking dish. Bake at 450 degrees for 20-30 minutes depending how thick your chicken breasts are.

While the chicken is baking you’ll cut the cherry tomatoes in half or into fourths and place in a small container, when done, top with the garlic, balsamic vinegar, and basil, mix and set aside.

After 20-25 minutes of baking the chicken, check it to see how well done it is. At this point, if it seems pretty close to done, top the chicken with some shredded Parmesan cheese, the tomato mixture, and some sliced (or shredded) Mozzarella, and bake for about 10 more minutes. 

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