Tuesday, April 16, 2013

Bruschetta, Avocado and Mozzarella Chicken

It looks like we had a weekend of dinners inspired by IGE - both Saturday and Sunday nights' dinners came from her site.  It's clear that she's one of 3D Dinners favorite bloggers!  In the same post as this recipe, IGE's Kristin also gave her readers a fail-proof way to ensure chicken breasts are cooked through without cutting them open...something that I'm certainly guilty of 9 times out of 10.  She recommends pressing into the chicken with your finger.  If it feels bouncy and raw, the chicken needs to be cooked another minute or two.  If you can't really press into the chicken, it's all done.  Amazingly simple!  I tried it on Sunday, and it worked, of course I had to cut into the chicken to verify, but it worked!

I don't think I mentioned last week, but the Grilled Eggplant Burger tomato topping was made from tomatoes found in the discount produce section!  You know how much I love discount produce.  The $1 pack came with 8 tomatoes, so I used the leftovers to pull together some homemade bruschetta.  I chopped up the remaining plum tomatoes and added onions, crushed garlic, olive oil, balsamic vinegar, basil, thyme, oregano, and Parmesan cheese.  I don't have a recipe to save because I was experimenting, throwing things into the bowl randomly.  I will be more precise next time.  The end result was delicious, and it was perfect for this bruschetta chicken dish.

This meal came together quickly.  I started with the balsamic vinegar first, and it turned into a nice reduction sauce by the time I was done with everything else.  I used shredded mozzarella instead of fresh cheese, so it melted in less than 2 minutes.  While under the broiler, watch the cheese carefully to ensure it doesn't burn.  In an attempt to be healthy, I served the chicken over spinach instead of pasta.  It was a tricky way to sneak a decent-sized salad onto KK's plate!

Bruschetta, Avocado and Mozzarella Chicken
Adapted from Iowa Girl Eats
Time: 30 minutes
Serves: 2


1 cup balsamic vinegar
1 lb. chicken breasts, cut in half and butterflied (4 thin pieces)
Extra virgin olive oil
Salt & pepper
1/2 cup bruschetta
1 avocado, sliced
1 cup shredded mozzarella cheese
Baby spinach or pasta, for serving


1. Pour balsamic vinegar into a small saucepan then bring to a boil. Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes.  Set aside to cool; vinegar will continue to thicken while cooling.

2. Season chicken breasts with salt and pepper on both sides.  Coat a large skillet with olive oil, and heat on medium-high.  Add chicken breasts to skillet, and cook for 4-5 minutes each side, until no longer pink in the center.

3. Meanwhile, place oven rack in top position and preheat broiler.

4. Line baking sheet with foil and spray with Pam.  Transfer chicken to prepared baking sheet, and top each piece with 2 tablespoons bruschetta, 3-4 slices avocado, and 1/4 cup mozzarella.  Broil until cheese melts.  Serve over spinach or pasta.  Drizzle with the balsamic vinegar reduction.

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