Monday, December 9, 2019
Mozzarella Bruschetta Chicken is an easy, gluten free dinner recipe that pairs the craveable flavors of fresh bruschetta with chicken and mozzarella cheese.
We had our first 90 degree day this week (woof/hooray!) It was gloriously hot and humid and ugh, I am just so excited for summer. The kids and I had a little preview earlier this week when we spent the morning at a nearby natural playscape (L had the day off from school.) It was all fun and games until Cam causally attempted to jump off a 4-1/2″ high tree stump like his big brother. Thank goodness I was right there and caught him literally in mid air. I’m not sure who will end up in the ER first – Cam or me from a heart attack!
Ingredients
- 1 cup balsamic vinegar
- 4 chicken breasts or cutlets (see notes)
- homemade seasoned salt and pepper
- 4oz mozzarella cheese, sliced or shredded
- For the bruschetta topping:
- 2 cups diced tomato (see notes)
- 1/4 cup packed fresh basil, chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons freshly grated parmesan cheese
- 1/2 teaspoon sugar
- 1 medium-sized garlic clove, pressed or finely minced
- salt and pepper
Directions
- Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
- Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
- Place an oven rack directly underneath the broiler then preheat to high.
- Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
- Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.
- You can use chicken cutlets (large chicken breasts cut in half widthwise) or chicken breasts depending on how hungry you are. If you use chicken breasts be sure they have been pounded to an even thickness to ensure even cooking.
- Click here for my 4-ingredient homemade seasoned salt recipe >
- You can use any kind of tomato you like for the bruschetta topping - no need to seed them either! I prefer using Roma tomatoes.
- I like serving this chicken on a bed of sauteed garlic spinach, or cooked gluten free angel hair pasta (often labeled capellini at the store.)
