Monday, May 21, 2012

Bruschetta Chicken

I do not like Bruschetta. Raw tomatoes and I do not see eye to eye. As soon as they are cooked though, even just a little bit, tomatoes and I can be friends again.  This chicken is a great example of how I can like tomatoes.  It is also a great example of an easy, one pan dinner that you can get on the table after work.  The juicy Bruschetta topping keeps the chicken moist while you cook it through.  I used boneless, skinless chicken thighs because they have more flavor than breasts, but you could certainly use chicken breasts if you prefer.  I really loved this meal and will be making it all spring and summer long.  I think it is nice enough even to serve company, but easy and affordable enough for any day of the week. 
Bruschetta Chicken (serves 2)
3 boneless skinless chicken thighs
1/2 pint cherry tomatoes
1/2 onion
2 large garlic cloves
1 Tbs. chopped parsley
1/4 cup grated Parmesan cheese
1/4 cup white wine
olive oil
salt and pepper

1.  Preheat your oven to 375 degrees.  Flatten out the chicken thighs as best you can and salt and pepper on both sides.
2.  In an oven-proof skillet, heat about 1 Tbs. olive oil over medium-high heat until hot.  Then brown the chicken for 4 minutes per side.
3.  To make the topping, chop the tomatoes in quarters and finely chop the onion.  Mix together in a bowl with parsley, Parmesan, 1 Tbs. olive oil, and a sprinkle of salt and pepper.  (Note:  You could certainly mix it up and use any Bruschetta topping mix you like by changing up the ingredients here.  This is what I had on hand, so it is what I used.) 
4.  Once the chicken is browned, top with all of your Bruschetta mix.  Some will not fit on top, so you can put it around the sides.  Add your white wine.
5.  Place the whole pan in the oven and cook for 20 minutes until the sauce has thickened slightly, the topping is bubbling, and the chicken is cooked through.
This meal has a lot going on with the side dish built right in on top.  I served with a simple side salad and a generous drizzle of the sauce from the pan.  Enjoy!

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