Bruschetta Chicken
Course: Entrees / i Primi
Cuisine: Italian
Author: Roz | La Bella Vita Cucina
- Roz's Classic Bruschetta
- 4 - 6 boneless skinless fresh chicken breasts
- 1 cup butter or olive oil if you don't want the butter
- 3 Tbsp. Italian herb blend fresh or dried (ie: oregano, garlic, basil) all minced and blended together
- 4 oz. Italian cheese per chicken breast soft, easy-to-melt cheese such as Fontina, Mozzarella, etc.
- Balsamic vinegar to drizzle over chicken when serving
- OPTIONAL: 2 cups Italian-herb seasoned panko
Brush the chicken with melted butter or olive oil.
Sprinkle herbs all over each breast.
Grill until desired doneness; approximately 5 to 8 minutes on each side. Be careful not to overcook.
Place on a serving platter with freshly-prepared Bruschetta (recipe through link provided above) ladled on top of chicken.
Serve immediately.
Optional: In winter when we eating a bit more heavily, blend the Italian herbs into 2 cups Italian-herb-based panko crumbs. Brush the chicken with butter/oil. Cover the buttered breasts on all sides with the seasoned panko.
