Sunday, May 6, 2012

Balsamic Bruschetta Chicken

My local grocery store stocked yellow cherry tomatoes this week.  I don't often see them, so I thought, why not?  Next, I needed to pair them with something simple and healthy.  My husband isn't a big fan of tomatoes, but I figured if I disguised them with all things good (garlic, olive oil, and balsamic) he wouldn't even notice.  

I told my husband he could move the tomatoes to the side - and that I wouldn't be offended.  Interestingly enough though, he finished the tomatoes first and piled on a few more.  So, we both gave this meal two thumbs up.  It was simple, healthy, yummy, and filling!

Ingredients (for 2 servings):
2 boneless skinless organic chicken breasts
1/2 package yellow cherry tomatoes 
1/2 package cherry tomatoes
red onion
2 cloves garlic
fresh basil leaves
olive oil
balsamic vinegar
parmigiano reggiano
salt and pepper
1 lemon

Set the oven to 400.

The sooner you get the tomatoes marinating, the better!  Cut the yellow and red cherry tomatoes in half and toss into a medium size glass bowl.  Cut two slices off of a red onion and dice.  Add to the tomatoes.  Chop the garlic and several basil leaves and toss into the tomatoes.  Next, add the salt, pepper, parmigiano reggiano, balsamic, and olive oil.  I don't really measure these ingredients.  Just add as much as you want.  C'mon, you can't go wrong.  Use a spoon to combine the ingredients (and smell the yummy garlic!). Set to the side or in the refrigerator if you're not ready to cook.  You could make this part a day ahead of time.  Imagine the yumminess the next day (is that even a word?).

Next, throw a little olive oil into a cast iron skillet on a medium high stove.  Salt and pepper both sides of the chicken and once the pan is hot, drop the seasoned chicken into the pan.  Let the chicken cook on one side until it turns a nice golden brown (about 5-6 minutes). Turn the chicken over.  Squeeze half the lemon on the chicken and then put the pan in the preheated oven (if I wasn't trying to be healthy, I'd throw a little butter on the chicken).  Allow the chicken to bake until cooked (about ten minutes more).  Pull out of the oven and squeeze the other half of the lemon on the chicken.  Place one chicken breast on each plate and spoon a mound of the tomatoes over the chicken.  Top with a bit more parmigiano reggiano and enjoyyyy!



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