Chicken Bruschetta

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I have never been able to just eat chicken breasts on their own. To me, they are really hard to prepare and unless they are fried plain chicken breasts just don't have a lot of taste. I am always looking for toppings or pan sauces that will put the flavor into the chicken. Enter this week's choice in fridge foraging - chicken bruschetta. 

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Pan fried chicken breasts topped with a bruschetta mixture of tomatoes, garlic, and red onion. This dish is as simple as it is tasty - a dish that is perfect for both weeknight cooking and when you have company over for dinner. 


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Chicken Bruschetta

  • 1 pint cherry tomatoes, cut into quarters or halves if small
  • 1/2 red onion, diced
  • 1 cup fresh basil, chopped 
  • 1/4 cup olive oil 
  • 2 Tbs. white wine vinegar  
  • salt and pepper
  • 2 boneless skinless chicken breasts
  • 1/4 cup flour
  • 1/4 cup cornstarch

In a small bowl combine the tomatoes, red onion, basil, 2 tablespoons olive oil, white wine vinegar, and a large pinch of salt and pepper. Set aside. 

Carefully slice the chicken breast in half lengthwise. 

In a medium shallow bowl combine the flour and cornstarch with a big pinch of salt and pepper.  Dredge the chicken breasts in the flour/cornstarch mixture.  

In a saute pan or cast iron skillet over medium heat, warm 2 Tbs. olive oil. Working in batches cook the chicken breasts, flipping halfway through for about  6 to 8 minutes or until the chicken is browned and cooked all the way through.  Top each chicken breast with the brucshetta mixture. 

Serve immediately. 

Makes about 4 servings.