This has been adapted from a recipe originally found on Delish.com. As I’m based in the UK and only cooking for two people I have had to make some tweaks along the way, but wanted to be sure that I give credit for the inspiration 🙂
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 and the punch of basil? I often add in some mozzarella or parmesan too, which may well offend some purists but we Brits are rarely true to the original recipes that we “borrow” from other countries. When I saw this recipe that suggested replacing the crusty bread with a chicken breast I think I started salivating – the flavours would all still be there, just in a different format that turns a nice snack into a proper meal.
That being said it’s still a plate of food that I would serve with some crusty bread on the side!
- 1.5 tbsp Extra Virgin Olive Oil
- 2 Skinless and Boneless Chicken Breasts (about 150g each)
- 1.5 tsp Dried Oregano
- 1 tsp Garlic Powder
- Sea Salt
- Freshly Ground Black Pepper
- 200 g Fresh Tomatoes, chopped
- 1 Shallot, finely chopped
- 125 g Mozzarella - Pearls or Torn into chunks
- 150 g Mushrooms, sliced
- 1 clove Garlic, crushed
- Handful Fresh Basil, torn
- 20 g Parmesan Cheese, shaved
- 2 tsp Balsamic Glaze
Heat a large skillet or heavy frying pan over and add 1 tablespoon oil. Add the mushrooms to the pan.
Season the chicken with oregano, garlic powder, salt, and pepper before also adding to the pan and cooking until golden brown and no longer pink in the middle. This should take 6 minutes or so on each side, but do check! Keep stirring the mushrooms around the chicken to save them from burning - you want them to be tender and golden brown.
Meanwhile mix together the leftover olive oil, tomatoes, shallot (or onion), garlic and basil in a large bowl, before seasoning to taste with salt and pepper. Just before using (see next step) add in the Mozzarella and stir to coat with the flavoured oil.
Just as it's cooked through top each chicken breast with the tomato mixture and allow it to heat through slightly, before garnishing with the parmesan and drizzle of the balsamic glaze.
Spoon the mushrooms onto the plate, with the chicken placed on top. Serve with a side of your choice.