30 Minute Bruschetta Chicken
  • Chicken Marinade:
  • 1½ pounds chicken cutlets (skinless breast that has been sliced in half horizontally)
  • ¼ cup olive oil
  • 2 TBSP dried Italian Seasoning
  • 1 tsp garlic powder
  • 1 tsp salt ½ tsp black pepper
  • Brushetta:
  • 6-8 Roma tomatoes (seeded and diced)
  • 3 cloves fresh garlic (crushed)
  • ½ red onion (small chopped)
  • 10-12 large fresh basil leaves (chopped or chiffonade) *chiffonade: rolled and sliced into thin ribbons
  • 1 tsp salt
  • ½ tsp fresh cracked black pepper
  • Drizzle of olive oil
  • *Optional, top with a drizzle of balsamic glaze.
  • **Optional, serve over pasta, brown rice, or caesar salad.
  1. Place chicken into large zip lock baggie and add marinade ingredients: olive oil, Italian seasoning, garlic powder, salt & pepper.
  2. Roll chicken around in bag to thoroughly coat with marinade. Set aside.
  3. While chicken is marinading, make bruschetta.
  4. Seed and dice tomatoes and place into bowl. Add crushed fresh garlic, chopped red onion, chopped fresh basil, and salt & pepper.
  5. Drizzle with olive oil and stir to combine.
  6. Cover and place in refrigerator until serving.
  7. Preheat large skillet (I used cast iron) over med. high heat.
  8. When skillet is hot, lightly drizzle with olive oil and add chicken. If needed cook in two batches. My large cast iron skillet held 5 chicken cutlets.
  9. Cook for approx. 4 minutes per side and golden brown. Adjust cooking time as needed depending on thickness of chicken.
  10. While chicken is cooking, there is time to cook some angel hair pasta or toss together a quick salad.
  11. To serve, place chicken on top of pasta, rice, or salad and top with fresh bruschetta and a drizzle of balsamic glaze.
  12. Enjoy!
  13. C
Recipe by Joy In Every Season at https://www.joyineveryseason.com/main-dishes/30-minute-bruschetta-chicken/