Saturday, November 1, 2014

Bruschetta Chicken

Bruschetta Chicken

This is a nice light, fresh meal that is easy to prepare! I love the chilled bruschetta topping on the warm grilled chicken cutlet with the melted mozzarella on top. I know I'll also be using this bruschetta recipe on toasted slices of Italian bread!
 This recipe is posted on  by the Mazola Cooking Oil Company Take a look at their site *here* for more delicious, light recipes!

I've been cooking with Mazola oil from day one because I know the quality of their product is top notch. And they have quite a few oil varieties to choose from, such as canola, vegetable plus and even pure olive oils! Now that I know Mazola also has a great selection of recipes, I'll have to visit their site more often!

Bruschetta Chicken
Bruschetta Chicken

4 boneless skinless chicken cutlets
1/4 cup Mazola Corn Oil
2 Tbls. balsamic vinegar
2 large cloves garlic, finely minced
1 Tbls. dried oregano
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cups diced fresh plum tomatoes
1/4 cup diced red onion
1 cup shredded mozzarella
1/4 cup finely chopped fresh basil

Pound the chicken cutlets to about 3/4 inch thickness.
Place the cutlets into a resealable plastic freezer bag.
In a small bowl whisk together the oil, vinegar, garlic,
dried oregano, salt and pepper. Pour half of this mixture
 over the cutlets in the bag and let it marinate for about
30 minutes or overnight in the fridge.
In a medium size mixing bowl combine the remaining marinade
with the diced tomatoes, diced red onion and basil. Set aside.
Preheat grill to medium or about 350 degrees F.
Transfer marinated chicken onto preheated grill and discard marinade.
Grill chicken for 4 - 6 minutes per side. Transfer grilled chicken to a
serving plate and sprinkle with shredded cheese while still warm.
Spoon bruschetta mixture on top and serve immediately.

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