Introduction
This recipe is the perfect way to use boneless skinless chicken breast, and it’s delicious! The best part of this recipe is that you can just keep it simple with your favorite pasta sauce or even make your own. Or if you have time, I recommend making your own pasta sauce because then you can control exactly what goes into it. The best part about this bruschetta chicken recipe is that it only takes about 20 minutes total from start to finish.
Ingredients
The ingredients are listed in the order of use, and then by the type of ingredient. For example:
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil (or any other type)
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Pound the chicken breasts with a meat mallet or other heavy object until they have been cut into 1-inch pieces. This helps reduce the amount of time it takes to cook them, as well as making them more tender when cooked later on! If you don’t have access to a meat mallet, use something else like a rolling pin instead (or even just your hands). Just make sure that whatever you’re using is reasonably heavy so it can pound out those meatloaf-sized chicken breasts easily! If you do happen to use something too light, like an empty aluminum can or plastic container lid lid lid…well then there’s always next time!
1 tablespoon kosher salt
- Kosher salt is a coarse, granular salt that doesn’t dissolve easily. It’s often used in the preparation of bruschetta, but it also has other uses. For example, it can be used to season meats and fish before grilling or roasting them on the grill.
- Kosher salt also has more flavor than table salt because its larger grains release more flavor as they break down during cooking. In addition to being easier to handle than table salt (which tends to clump together), kosher salt will not leave behind any residue when you’re done seasoning your food with it!
1 teaspoon ground black pepper
To make the bruschetta chicken, you’ll need:
- 1 teaspoon ground black pepper
- 1 pound boneless skinless chicken breasts (about 4), cut into thirds
- 4 tablespoons olive oil, divided in half
- 3 cloves garlic, chopped (or about 1/4 cup chopped)
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set aside. In a small bowl mix together 1/2 cup Parmesan cheese and 2 tablespoons honey with your fingers until very well combined; set aside for later use in this recipe (or store separately if you don’t have time).
12 large fresh basil leaves, torn into small pieces (about 1/4 cup)
Tear the basil leaves into small pieces and place in a small bowl.
- You can tear the basil with your hands, but it’s easier if you have a pair of scissors handy.
- You’ll need about 1/4 cup of torn basil leaves for this recipe.
2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
2 cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
Garlic is a great flavor booster and it’s also very good for you. It contains vitamin C, which helps keep your immune system strong and healthy, as well as providing your skin with antioxidants to help fight free radicals that cause aging.
16 ounce jar tomato pasta sauce (like I Can’t Believe It’s Not Tomato Sauce)
- You can use any brand of tomato sauce. I’ve had good luck with I Can’t Believe It’s Not Tomato Sauce, but you could also use Hunts Tomato Paste or even a jar of pasta sauce from your local grocery store.
- If you’re using a jarred pasta sauce, make sure to drain it first before adding the bruschetta chicken mixture.
This is a delicious recipe for a great meal!
This recipe is a great way to use chicken, basil, and tomato pasta sauce. The bruschetta chicken Italian recipe is easy to make and everyone will love it!
Conclusion
If you can’t make it to the store, use your favorite jarred pasta sauce instead. You could also use your favorite marinara sauce if that’s what you have on hand. This is a great recipe for those days when you just don’t feel like cooking but want something delicious!