The Bruschetta Chicken We’re Going Crazy Over.
[This bruschetta chicken is sponsored by DeLallo Foods!]
Finally! It’s here! Bruschetta chicken for all of us to love!
Bruschetta chicken pasta that I’m probably not going to stop talking about for years.
This is the dinner we can’t stop making. The meal I’ve been serving EVERYONE. The bruschetta chicken that I make once a week to have on salads, on pasta, alone. This is the business.
This is the chicken that is making me love chicken.
The bruschetta chicken that is actually making it possible for me to crave chicken for dinner again! Crazy crazy crazy. It’s been a really long time since I’ve ben legitimately excited about eating a new version of chicken for dinner and loving it.
And today, I’m partnering with my loves at DeLallo Foods to show you how I make this deliciousness. Because I can’t stop making it!
We are totally obsessed with this bruschetta chicken because it’s so versatile. Yes, this entire dish is a big meal, but you can use the chicken for all those things I mentioned above, leftovers for lunch, all that jazz.
And it’s so super flavorful for summer! To die for cherry tomatoes, fresh basil – the most delicious things coming out of our gardens right now.
Here’s how it goes down!
You make a big old bruschetta topping. Tomatoes, a little onion, tons of fresh garlic, basil, olive oil, salt and pepper. Loads of flavor. You want to make a LOT of this!
Because we’re not only topping the chicken with the bruschetta mix, we’re tossing the leftovers into the pasta. Oh so delish.
Also, I’m having a major moment with garlic right now. I’ve never particularly cared for it and now I’m using it by the bulb. Like throwing multiple cloves in every dish I make and I can’t stop.
For the chicken, we’re using chicken breasts which is huge since we love chicken thighs the most. You marinate the chicken, sear the chicken, cover the chicken with one little piece of cheese, bake it and top it with the bruschetta and balsamic glaze.
It’s so freaking good. It’s so perfectly cooked! Juicy and flavorful and insane.
After all that, we’re tossing it with pasta.
Some parmesan cheese if you feel like going over the edge.
The kicker: this is fabulous served hot or cold. Served hot, it’s like a big giant dinner that is satisfying and wonderful. Served cold, it could be lunch leftovers or even a side dish for a big party. L-O-V-E.
Bruschetta Chicken Pasta
- 1 pound boneless skinless chicken breasts
- 1/4 cup DeLallo extra virgin olive oil + 1 tablespoon
- 2 garlic cloves minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 cups cherry tomatoes halved or quatered
- 4 garlic cloves minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons diced sweet onion
- 2 teaspoons olive oil
- 3 to 4 ounces mozzarella cheese slices work best, or freshly grated
- DeLallo Balsamic Glaze for drizzling
- 1/2 pound DeLallo Penne Pasta cooked
- a few handfuls of fresh basil for sprinkling
- shaved parmesan if desired
- Take the chicken and pound it a few times with a meat tenderizer. Place it in a ziplock bag or baking dish. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper. Pour it over the chicken and marinate for at least 2 hours or overnight.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the tomatoes, garlic, basil, onion and olive oil with a pinch of salt and pepper. Toss well.
- Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Take the chicken out of the marinade and add it to the skillet. Brown the chicken on both sides, about 2 to 3 minutes per side. Once both sides are browned, place the cheese on top of each chicken breast. Top each chicken breast with a big spoonful of the bruschetta mixture - don't use it all, because you'll add the pasta to it. Drizzle the balsamic glaze on top of the chicken. Bake the chicken for 15 minutes.
- While the chicken is baking, boil the pasta. Once the past is done, drain it and immediately place it in a large bowl and toss with the bruschetta mixture and a tablespoon or so of olive oil if needed. Slice the chicken and place it on top of the pasta. Add a handful of fresh basil leaves and toss well. Serve immediately!
There’s no going back from this one.