Recipe Swap: Chicken Bruschetta

The theme of this recipe swap was an easy weeknight meal. This recipe is from Christine's Kitchen Chronicles.  I made a couple minor changes, but I pretty much stuck to the recipe.  No complaints from C about the vinegar, that aversion comes and goes, so that was good.  When he saw the dish he said "I don't like squash."  I told him that is not a problem, this is zucchini (technically a squash, but whatever.)  He picked off the tomatoes (expected) and zucchini.  He did like what was left, so that was nice.  I thought this dish was amazing, the flavors are bright and it would be a perfect summer meal after a long day of work, the whole thing took about 20 minutes to prepare, start to finish.

Chicken Bruschetta

2 boneless, skinless chicken breasts, halved
4 minced garlic cloves, divided
1 tablespoon olive oil, divided
¼ teaspoon salt
½ cup sliced mushrooms
1 small zucchini, quartered length-wise and sliced
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
¼ cup chopped red onion
¼ cup chopped fresh basil
2 teaspoons balsamic vinegar
2 tablespoons grated fresh Parmesan cheese

Remove chicken breasts from package and lightly season with garlic salt and pepper. Rub 2 cloves of minced garlic onto the chicken. In a large sauté pan, heat half of the olive oil over medium-high heat. Add chicken to the sauté pan and cook until lightly browned and cooked through. Remove chicken from pan, and keep warm. Heat the additional tablespoon of olive oil and reduce the heat to medium. Add salt, mushrooms, zucchini, and onions. Sauté 2-4 minutes (until zucchini is tender). Add black pepper, tomato, remaining garlic, basil, and balsamic vinegar. Sauté 5-7 minutes. Return the chicken to the pan and warm through. Serve the vegetable mixture over chicken; sprinkle with freshly grated Parmesan cheese. Serve over angel hair pasta.

Adapted from Christine’s Kitchen Chronicles

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