Bruschetta Chicken

A lot of you probably remember the recipe for Monterey Chicken I posted a while back. It was super popular because it was so easy and so delicious. I also make another chicken dish following the same general method, but with traditional Italian flavors: Bruschetta Chicken.

Bruschetta (pronounced bru-sketta, just FYI) is an Italian snack/appetizer/first course consisting of grilled bread rubbed with garlic, brushed with olive oil, and sprinkled with salt. It’s often topped with a finely chopped tomato salad, and that’s typically how we see it here in the U.S. The salad is usually chopped tomato, fresh garlic, fresh basil, and often parmesan cheese. Sometimes we call the topping itself “bruschetta”, but that’s not how the Italians use the term; when they say “bruschetta”, they mean the grilled bread. Still, it’s the classic tomato topping that lends its name to Bruschetta Chicken.

I like this dish because it’s very flavorful, it’s super easy, it has built-in vegetables, and it doesn’t otherwise require a whole lot of effort in the side dish department. A friend of mine also pointed out that by itself, Bruschetta Chicken is beautifully low carb. That’s a fact, and if you’re low-carbing, you can have it with a salad. I often serve it that way with garlic bread on the side, which isn’t low-carb. Sometimes I even serve it on top of pasta, which REALLY isn’t low-carb. And I’ll share a secret if you promise not to tell anybody: one of my favorite Bruschetta Chicken dinner memories is having enjoyed it atop half a package of microwaved Souffer’s Fettuccini Alfredo. I was trying to cook down the freezer–forget what you’ve read elsewhere, on the Gulf Coast full freezers are the real cause of hurricanes– and damn, was that Chicken Bruschetta over Stouffer’s Fettuccine Alfredo ever good.

The chicken pieces I call for are cutlets. Chicken cutlets are simply regular chicken breasts cut in half through the thickness. I love using cutlets because they cook so quickly, but remain tender. Don’t overcook them.

You can marinate the chicken cutlets if you want, or you can simply season them with salt and pepper right before cooking. You can grill them, broil them, or cook them on the stove in an oiled skillet. Roma tomatoes are best for the topping because they aren’t especially juicy, but feel free to use what you have. I usually top the hot cutlets with sliced mozzarella and stick them back in the oven for a minute before topping and serving. But if you have grated or fresh mozzarella or sliced provolone hanging around in the fridge instead, use it.

I do like to gild the lily by using both balsamic vinegar for the tomato topping and a balsamic glaze for garnish, and you can too if you want. You can buy balsamic glaze ready-made at larger grocery stores. It may be located by the vinegars, but if it’s not, try the aisle with the Italian foods. But it’s even easier and more economical to make it yourself. Here’s how:

Balsamic Glaze

Ingredients:
½ cup balsamic vinegar or more
1 T. brown sugar, optional*

Directions:
In a small saucepan, boil the balsamic vinegar (and the brown sugar if you’re using it) until it’s smooth and reduced by about ½. You will want to stir it occasionally. Use sparingly. Also, homemade balsamic glaze lasts for weeks in a glass jar or cruet on your counter.

*Note: I’ve been doing this for years and have never added the sugar.

Enjoy!