Mozzarella Bruschetta Chicken is a simple, gluten-free dinner formula that pairs the habit-forming style of recent Bruschetta with chicken and cheese cheese.

This formula is summer on the plate and then, SO good. It's all concerning home-brewed Bruschetta that may be a delicious mixture of Herby, pungent, and saucy, i.e. recent basil, cut tomatoes, balsamy vinegar, additional virgin vegetable oil, raw garlic, and that i (not so) the key ingredient – freshly cut cheese cheese . Oh, which the balsamy reduction may be a thick, sweet, and a good spoon of drinking. thus i'm a touch massacred plate, Ha!


This is as long as no one desires to be hovering over a stove within the summer. there's a walk to be had, mechanical device to run through, and for those that can inhale on the terrace. cheese Bruschetta Chicken doesn't take any time in the least and most elements may be ready before time. That means, once it is time to eat, all you have got to try to to is fry chicken, spoon on some Bruschetta, slap some cheese on prime, then bake till it melts. could not be less complicated. Let's do this!

Start by creating a balsamy reduction that is that the code for: balsamy vinegar may be a boil. you've it! Add one cup of balsamy vinegar to atiny low cooking pan and convey it to a boil, then flip the warmth down and simmer till you'll see all-time low of the pan for a second or 2 after you scrap the spatula everywhere (it can still thicken because it cools down, FYI,) concerning twenty minutes.



  • 1 cup balsamic vinegar
  • 4 chicken breasts or cutlets (see notes)
  • homemade seasoned salt and pepper
  • 4oz mozzarella cheese, sliced or shredded

For the bruschetta topping:

  • 2 cups diced tomato (see notes)
  • 1/4 cup packed fresh basil, chopped
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons freshly grated parmesan cheese
  • 1/2 teaspoon sugar
  • 1 medium-sized garlic clove, pressed or finely minced
  • salt and pepper


  1. Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
  2. Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
  3. Place an oven rack directly underneath the broiler then preheat to high.
  4. Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
  5. Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.

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