Is it summer, is it fall?! Who knows! One day the mornings are crisp and cool. The next, the house is cooking and I need to turn on the air. I love this time of the year…..once Mother Nature makes up her mind.
I am trying to salvage the last bits from our garden. There are some lingering tomatoes, of all shapes, colors and sizes, and my basil is thriving again since I cut it back last month. What better way to incorporate the remaining fruits of our labor but to whip up some fresh bruschetta. First off, it’s so easy and quick to make. And, it’s absolutely tasty. I know it’s commonly served as an appetizer, but I’m starting to see it pop up as a main dish, primarily paired with chicken. Because who doesn’t need new ideas for dinner?!
I know this recipe “suggests” Roma tomatoes, personally I used what I had on hand. (or should I say on the vine?…)
(2) 6 oz. Chicken Breasts
1 Tablespoon Butter
1/2 cup Mozzarella Cheese
1/4 cup Breadcrumbs
1 teaspoon Italian Seasoning
1 Roma Tomato
1/2 oz. Fresh Basil
Salt and Pepper
Adjust oven rack to top position and preheat oven to 425 degrees.
Melt 1 Tablespoon butter in a microwave safe bowl until melted, about 1 minute. Stir in mozzarella, breadcrumbs, Italian seasoning, salt and pepper.
Lightly oil a baking sheet. Pat chicken breast dry with paper towels. Season with salt and pepper, place on one side of prepared baking sheet. Mound mozzarella mixture onto tops of chicken, pressing firmly to adhere. Roast until crust is lightly browned and chicken is cooked through, about 20-25 minutes. For a deeply golden crust, broil chicken for the last 2-3 minutes.
Zest and quarter lemon. Finely dice tomato. Pick basil leaves from stems, discard stems and thinly slice leaves. In a small bowl, combine tomato, basil, juice from 2 lemon wedges and a drizzle of olive oil. Taste and season with salt and pepper.
Top each chicken breast with bruschetta. Serve with remaining lemon wedges.