I love making Bruschetta when we have people round for dinner and drinks. What could make for a nicer little canapé than some crusty, garlicky bread topped with sweet tomatoes, creamy mozzarella and a generous hit of basil?
I first made this version a couple of years back, which swaps the bread for chicken. I know that probably means I shouldn’t have the word bruschetta anywhere near it. But to me it’s the whole dish that’s bruschetta – not just the bread. Yes, this approach to naming recipes is almost guaranteed to offend some purists, but we Brits are nothing if not culinary magpies. Other countries should consider it flattery when we take inspiration from them, no?
Anyway – in this recipe you get all the flavours you’d want from the smaller, party sized version of bruschetta, just as a main meal. The mushrooms, whilst not entirely traditional, keep the chicken moist as it cooks. Plus they bring a lovely earthy flavour to contrast the freshness of the topping. Everything else is exactly as you’d expect… Especially the balsamic glaze, which is the perfect way to bring the flavours together.
- 2 tbsp Olive Oil
- 150 g Mushrooms sliced
- 2 x Skinless Chicken Breasts about 150g each
- 1 tsp dried Oregano
- ½ tsp Garlic powder
- ½ tsp Sea Salt
- ½ tsp Freshly ground black pepper
- 200 g fresh Tomatoes deseeded and chopped
- 1 Shallot or ½ Small Red Onion finely chopped
- 75 g Mozzarella torn into chunks or as Mozzarella Pearls
- 1 clove Garlic crushed
- Handful fresh Basil chopped
- Balsamic Glaze optional
- Pre-heat the oven to 180ºC
- Heat a large frying pan over a medium heat and add 1 tablespoon of the oil. Add the mushrooms to the pan and sauté for 10-15 minutes until softened. Transfer to an oven-proof roasting pan.
- Meanwhile use a rolling pin to flatten the chicken breasts (put them between two sheets of cling film to make this easier and less messy). Mix the oregano, garlic powder, salt, and pepper together then use to season the chicken breasts, before placing them into the same frying pan used to cook the onions. Brown on each side for 2-3 minutes, until golden. When sealed place on top of the mushrooms and put the roasting pan into the oven for 15 minutes until they’re cooked through.
- Meanwhile mix together the tomatoes, shallot (or onion), garlic and basil in a large bowl, before drizzling over the olive oil and mixing well. Add the mozzarella then put to one side to allow the flavours to develop whilst the chicken cooks through.
- When the chicken is cooked remove from the oven. Divide the mushrooms between two serving plates, then top with the chicken breasts. Spoon over a generous amount of the tomato mixture over each chicken breast then drizzle with the balsamic glaze (if using).
- Serve immediately.