Chicken Bruschetta
This delicious chicken recipe is so simple to put together & is packed full of flavour! Instead of the toast we are using chicken breast topped with Italian bruschetta mix. A healthy weeknight meal ready in 30 mins!
Serves 2
Effort: Easy
Prep: 5 mins
Cook: 30 mins
Gluten Free
Ingredients
2 chicken breasts, trimmed and sliced in half through the middle
olive oil
2 tsp Tumami paste
16 bocconcini, sliced in half
2 large tomatoes, diced
1 red onion, diced
1 garlic clove, minced
Fresh basil, chopped
Fresh parsley, chopped
Balsamic glaze - for serving
Method
Preheat oven to 180c fan. Drizzle olive oil in a oven dish before place the chicken breasts on top.
Spread the Tumami paste across the top of each piece of chicken before seasoning well with salt & pepper. Cover with foil and place in the oven for 20 mins.
While the chicken is cooking - in a bowl mix together the diced tomato, onion, garlic & herbs and mix well. Set a side for later.
Slice the bocconcini in half. Remove the chicken from the oven after 20 mins and dot the bocconcini over the top.
Top the chicken with the tomato bruschetta mix , season & pop back in the oven for 10mins.
Drizzle with balsamic glaze just before serving.
Hints & Tips
Chicken - Slicing the chicken in half reduces the cooking time and gives a better ratio of meat to topping. Feel free to use chicken thighs for this recipe.
Cheese - Don’t have bocconcini? Use any type of mozzarella instead.
Extras - Try adding spinach and/ or bacon to your chicken before topping it with the tomato bruschetta mix. Make sure the bacon is cooked before adding it. For a little added crunch make homemade croutons fried in olive oil and sprinkles with seas salt.
Serving suggestion - Serve with a side salad & homemade chips. It would also go well sat on a bed of rice or pasta or mash.
Serving size - This recipe will double nicely.
Storage - This dish will keep in the fridge for 2 days. Not suitable for freezing.
