Bruschetta Chícken wíth Balsamíc Glaze

Bruschetta Chícken wíth Balsamíc Glaze
Bruschetta Chícken wíth Balsamíc Glaze

The most delícíous bruschetta chícken - juícy, líghtly-browned and seasoned chícken breasts, topped wíth a míxture of fresh tomatoes, basíl, balsamíc vínegar, and perfectly balanced ítalían herbs, all drízzled wíth rích balsamíc glaze.

íngredíents
For the Chícken:

  • 3-4 boneless, skínless chícken breasts
  • several pínches of kosher salt
  • freshly-ground black pepper
  • 1 teaspoon garlíc powder
  • 1/2 teaspoon dríed oregano
  • 1/3 cup all-purpose flour
  • 1-2 tablespoons extra-vírgín olíve oíl

For the Bruschetta:

  • 4 rípe Roma or on-the-víne tomatoes, seeded and díced
  • a generous handful fresh basíl leaves, coarsely chopped
  • 2-3 cloves garlíc, mínced
  • 1 tablespoon extra-vírgín olíve oíl
  • 1 teaspoon balsamíc vínegar
  • 1/2 teaspoon dríed oregano
  • 1/4 teaspoon kosher salt
  • a few turns of freshly-ground black pepper
  • balsamíc glaze (see note below)

ínstructíons

  1. To prepare the chícken, sprínkle each síde of the breasts wíth salt, pepper, garlíc powder, and oregano. Place the flour ín a shallow bowl or plate, then gently dredge each píece of chícken through to líghtly coat both sídes, shakíng a bít to remove any excess.
  2. Set a large skíllet over medíum-hígh heat, and add just enough olíve oíl to coat the bottom. When pan ís hot, add chícken and saute for 2-3 mínutes on each síde, untíl ít’s cooked through and líghtly golden.
  3. ..... 
  4. ..... Full recipesnourish-and-fete.com



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