Sunday, April 5, 2009

Chicken Bruschetta

The sun is peeking out, the weather is getting warmer, and it's beginning to look a lot like... SPRING! Although this winter was a mild one for us, I'm ready to shed the layers and start looking forward to warmer weather. Due to the sunny disposition outside, I decided to make a light and simple dinner. I had been eyeing this recipe from Cooking Light magazine, and due to its high ratings, I decided to give it a whirl. The meal took less than 30 minutes to prepare, and the end result was delicious- simple, light, yet filling. I loved that it had zucchini (hello spring!), and the colors are bright and clean. Best of all, I knew it was healthy too.
Note: Since the recipe uses minimal ingredients, it's best to use fresh herbs and Parmesano cheese to get the optimal taste.

1.5-2 lbs boneless, skinless chicken breasts, pounded thinner
9 minced garlic cloves, divided
Cooking spray
2 Tbsp olive oil, divided
8-oz package of sliced mushrooms
2 small zucchini, quartered length-wise and sliced
2 cups chopped plum tomatoes or 14.5-oz can of diced tomatoes
1/2 cup chopped red onion
1/2 cup chopped fresh basil (1 small package)
4 tsp balsamic vinegar
1/4 cup (1 oz) grated fresh parmesan cheese

1. Remove chicken breasts from package and lightly season with garlic salt and pepper. Rub 5 cloves of minced garlic onto the chicken.
2. In a large sautepan, spray pan with cooking spray and over medium-low heat and 1 Tbsp of olive oil.
3. Add chicken to the sautepan and cook until lightly browned and cooked through. Remove chicken from pan, and keep warm.
4. Spray the sautepan with cooking spray and heat the additional Tbsp of olive oil. Turn the heat to medium.
5. Add 1/4 tsp salt, mushrooms, zucchini, and remaining 4 cloves of minced garlic. Saute 2-4 minutes (until zucchini is tender).
6. Add 1/8 tsp black pepper, tomato, red onion, basil, and balsamic vinegar. Saute 5-7 minutes.
7. Serve the vegetable mixture over chicken; sprinkle with freshly grated parmesan cheese.

Note: Can serve over angel-hair pasta for a complete meal.

Source: Loosely adapted from Cooking Light


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