Time: 30 min.
Complexity: easily
Servings: 3

With the addition of pan-seared chicken, Ree Drummond transforms the classic Italian appetizer, tomato bruschetta, into a full-fledged meal that's ready in just 30 minutes. Think of it as an upside-down bruschetta: the base is seared chicken breast, topped with bread cubes and tomatoes.

Ingredients:

• 3 cups crusty bread, diced
• 5 tbsp. l. olive oil
• Coarse salt and freshly ground black pepper
• 6 chicken cutlets (chicken breast)
• 5 plum tomatoes, diced
• 2 cloves garlic, crushed
• 6 fresh basil leaves, thinly sliced, plus whole fresh basil leaves for serving
• 3 tablespoons balsamic vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, plum tomatoes, garlic, white bread, balsamic vinegar, basil

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Preparation:

Step 1
• Preheat oven to 190°C (375°F). Drizzle the cubed bread with 1 tablespoon of olive oil. Season with a pinch of salt and pepper and place on a baking sheet. Bake in the oven until golden brown, about 5 minutes.
Step 2
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken cutlets with salt and pepper and, when the oil is hot, add them to the skillet. Cook, turning as needed, until cooked through and nicely browned, 3–4 minutes per side.
Step 3
• In a bowl, combine the tomatoes, garlic, chopped basil, the remaining 2 tablespoons of olive oil, some salt and pepper, and 1 tablespoon of balsamic vinegar. Toss and set aside.
Step 4
• Remove the bread from the oven and immediately sprinkle with the tomato mixture. Spoon the bread and tomato mixture over the fried chicken, filling any gaps in the pan. Drizzle with the remaining 2 tablespoons of balsamic vinegar and garnish with fresh basil leaves. Serve immediately.
  
  Note
  
  Chicken cutlets are boneless, skinless chicken breasts cut lengthwise into two thinner pieces, sometimes pounded if the recipe calls for it.

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