Looking for an easy, healthy and fresh meal to change up your dinner routine? You must try this! In our house we love everything Italian and for some reason I have been in the mood for caprese salad (fresh mozzarella, basil and tomatoes). I got the brilliant idea to fuse together 2 of my favorite apps – Caprese salad and bruschetta. How bad could it turn out?! Well, I could have eaten thirds and fourths of this meal! The caprese bruschetta was so deliciously fresh and added such a great flavor to the baked chicken cutlet. Best part about the meal – took no time at all to make. The true definition of a 30 minute meal!
You can even prepare everything ahead of time. I breaded the chicken earlier in the day, wrapped it up and stuck it in the fridge until my husband came home. Then I let the bruschetta sit at room temp for that time and it really made all the flavors pop!
delisioso
Caprese Bruschetta Baked Chicken
- 4 Chicken breasts, pounded thin
- Seasoned bread crumbs
- 1 egg
- Grated Parmesan cheese
- 3 medium sized tomatoes
- 1 clove garlic, diced
- 1/3 cup diced onion
- Fresh mozzarella cheese
- 5-7 leaves of fresh basil
- Balsamic vinegar
- Olive oil
- Salt & Pepper
Chop tomatoes, onions and garlic and combine in a medium-sized bowl. Add about 1/4 cup olive oil, a few splashes of balsamic vinegar, salt and pepper. Take the basil leaves, stack them on top of each other and gently roll. Take your knife and cut the basil to get nice ribbons. Throw those in and give the tomato mix a gently mix till everything is incorporated. Set aside and let all those flavors marry together. The longer it sits, the more delicious it will taste. Try to get this done at least 30 minutes before you eat (if not longer!).
Pre-heat oven to 400 degrees.
Take 2 shallow dishes and fill one with seasoned bread crumbs and the other with the 1 egg lightly beaten. I like to add some Parmesan cheese to the bread crumbs. It adds a yummy taste! After you clean and trim up your chicken breasts, cut them to get 2 (or 3) cutlets out of one breast. Take a meat pounder or get creative if you don’t have one. I use one of my metal measuring cups and pound the cutlets thin. Dip each cutlet first into the egg, then into the bread crumbs.
Take a baking pan and place parchment paper, a silpat or just put some olive oil on the pan. If you do use parchment or silpat, I sprayed some olive oil spray on it as well. Place in the oven and set your timer for 12 minutes. Flip and spray with some more oil and put them back in for another 12 minutes.
While the chicken is baking, chop up 1/2 cup fresh mozzarella. You will add this to the tomato mixture just before you serve.
Once the chicken is done baking, mix the fresh mozzarella with the tomato mixture. You can serve the caprese bruschetta right on top of all the chicken or on the side. I made some fresh spinach sauteed in a little oil and garlic or a salad would go great with this meal! Super easy and a tad on the healthy side!
– Amanda
