We had our initial 90 degree day in the current week (woof/yahoo!) It was sublimely sweltering and moist and ugh, I am simply so energized for summer. The children and I had a little review not long ago when we went through the morning at an adjacent normal playscape (L had the three day weekend from school.) It was all pointless fooling around until Cam causally endeavored to bounce off a 4-1/2″ high tree stump like his older sibling. Thank heavens I was directly there and gotten him truly in mid air. I don't know who will wind up in the ER first – Cam or me from a heart assault!
This formula is summer on a plate thus, SO great. It's about the natively constructed bruschetta which is a delectable blend of herby, tart, and saucy, ie new basil, hacked tomatoes, balsamic vinegar, additional virgin olive oil, crude garlic, and my (not really) mystery fixing – crisply destroyed parmesan cheddar. Gracious, and that previously mentioned balsamic decrease which is thick, sweet, and spoon-drink commendable. Thus my marginally slaughtered plate, ha!
- 1 cup balsamic vinegar
- 4 chicken breasts or cutlets (see notes)
- homemade seasoned salt and pepper
- 4oz mozzarella cheese, sliced or shredded
- For the bruschetta topping:
- 2 cups diced tomato (see notes)
- 1/4 cup packed fresh basil, chopped
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons freshly grated parmesan cheese
- 1/2 teaspoon sugar
- 1 medium-sized garlic clove, pressed or finely minced
- salt and pepper
Directions
- Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
- Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
- Place an oven rack directly underneath the broiler then preheat to high.
- Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
- Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.
Read more our recipe Homemade Crunchwrap Supreme Recipe #dinnerrecipe #food #amazingrecipe #easyrecipe
0 Comments