bruschetta chicken
your new summer favorite, in less than an hour
The first time I thought, “Do I actually know how to cook?” was when we were living just outside of Des Moines, Iowa and I made bruschetta chicken for the family. To be honest I thought I had invented it, but like most things, I was sad to learn it already exists. I knew bruschetta was already a thing on those little mini toasts but I thought I was the first to put it on chicken. You know what they say about having the confidence of a mediocre white man in his 20’s – it’s true.
This meal absolutely hits in the summertime. Tomatoes, basil, and fresh cheese are an unmatched combo. I’ve made this for people who don’t like tomatoes and they’ve come around to them. One step closer to enlightenment. Grilling these is a nice touch, but I figure most people are going to be making this in the kitchen.
I will say this dish is even better if you have time to marinate the chicken for at least an hour beforehand. I’ll give you some instructions on how to do that, but by no means is it required. However, effort is minimal and it’s worth the reward.
This is a recipe from my ebook, available here.
Things to Know
Feeds: 4-6
Takes: About 40 minutes
