I made this recipe and it is now my husband and my favorite chicken dish ever! It's so easy because there are hardly any ingredients but it's so good. I did a couple things differently though. I didn't have fresh garlic so I used a tablespoon of powdered garlic. I used olive oil instead of canola. I used a medium/small tomatoe and 1/4 of a large white onion both diced very fine. Also the cooking is where I differed a lot. I put my chicken in a glass casserole dish and baked chicken in preheated oven at 375 until done(about 20 mins). Then when I pulled out the chicken I braised it on a medium high skillet covered in butter on both sides of chicken until the where dark golden brown spots on both sides. This was my version of grilling. The chicken was so tender and juicy with a nice seared outside. I also tried this recipe 2x and used twould different shredded chesses. The first time I used and Italian blend and it was great. The second time I used shredded parmigian and my husband said he liked that more. They both were good in my opinion I guess it comes down to preference. Also the absolute thing that makes this recipe is the actual bruschetta!!! It balances everything out so well! I'm getting hungry writing this review it was so good. We served with a creamy pesto pasta which was perfect!
This was very good! I did make some adjustments, but stayed pretty true to the recipe. I used a grill pan indoors, brushed with Mazola corn oil to grill the chicken. Also, because I used frozen tomatoes from my garden instead of fresh (currently out of season), I decided to cook the bruschetta topping in the pan with the chicken. I used dried basil rather than fresh because I had it on hand. I also used fresh mozarella cheese instead of the bagged, shredded. It was delicious and flavorful.
Loved the flavor of the bruschetta mixture - and the seasonings worked beautifully on the chicken breasts. Perfect together! Made some cheesy bruschetta bread and green beans to serve alongside. Delicious dinner.
This was so good and measurements are spot on! I used my own blend of Italian herb seasoning instead of spice islands brand (basil oregano rosemary thyme marjoram). Didn t have canola and subbed with olive oil. It s been pouring rain for days here so I seared the chicken in the cast iron for 3-4 min. p/side over medium-high heat. Topped the chicken breasts with bruschetta mixture covered the pan and reduced heat to medium low while making sides. Chicken was cooked through and remained moist. Served over plain pasta (gluten free spaghetti) and side of steamed fresh broccoli. Can t wait to try it on the grill!
A perfect bruschetta recipe! I love the cold bruschetta on top of the warm grilled chicken cutlet that is topped with melted mozzarella! I'll also be using this bruschetta recipe on top of slices of toasted Italian bread! Great recipe Mazola...thanks!
Loved this. It was so quick and easy with great flavor and presentation. I threw this together for dinner last minute since I had most of the ingredients ( I substituted with olive oil and mozzarella cheese, but otherwise followed the recipe exactly). My husband and I both loved it. I am planning on making this for my in-laws when they visit next month! Anyone have any suggestions for good sides to pair with this?
I substitute extra virgin olive oil for the corn oil and always use little hair tomatoes and it's delicious!
I made this (almost) as written and it has become a household favorite. My only substitution is instead of commercial Italian seasoning I mix a little oregano basil garlic parsley and whatever else strikes me as my seasoning. I also use olive oil as I don't keep much else on hand. A
Well it was fine but I thought it was bland. Maybe I did something wrong.
