Bruschetta Chicken with Mozzarella and Balsamic Glaze

Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Ingredients: 1 tablespoon Morton kosher salt; 1 ½ teaspoons garlic powder; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon dried thyme; ½ teaspoon black pepper; ½ teaspoon brown sugar (optional); ¼ teaspoon cayenne pepper (optional); 1 ½ pounds chicken breast cutlets; 1 tablespoon Garlic Herb Dry Brine ((Note 1)); 2 cups diced Roma tomatoes (about 2 large or 4 medium tomatoes (Note 2)); ¼ cup chopped fresh basil; 2 cloves garlic (minced); 1 tablespoon olive oil; ¼ teaspoon kosher salt; ⅛ teaspoon black pepper; 1 ½ cups mozzarella pearls ((Note 3)); balsamic glaze (for drizzling); additional chopped or torn fresh basil (optional)

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Bruschetta Chicken with Mozzarella and Balsamic Glaze - Heavenly Home Cooking

Juicy garlic herb chicken topped with fresh tomato bruschetta, creamy mozzarella pearls, and balsamic glaze makes an easy, colorful weeknight dinner.

Rezept

Dinner Main Course

Zubereitungszeit ca. 62 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 12 Minuten

Zutaten:

1 tablespoon Morton kosher salt
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon brown sugar (optional)
¼ teaspoon cayenne pepper (optional)
1 ½ pounds chicken breast cutlets
1 tablespoon Garlic Herb Dry Brine ((Note 1))
2 cups diced Roma tomatoes (about 2 large or 4 medium tomatoes (Note 2))
¼ cup chopped fresh basil
2 cloves garlic (minced)
1 tablespoon olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 ½ cups mozzarella pearls ((Note 3))
balsamic glaze (for drizzling)
additional chopped or torn fresh basil (optional)

Arbeitsschritte:

In a small bowl, stir together the 1 tablespoon Morton kosher salt, 1 ½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, and the ½ teaspoon brown sugar and ¼ teaspoon cayenne pepper, if using.
Pat the 1 ½ pounds chicken breast cutlets dry with paper towels. Sprinkle 1 tablespoon Garlic Herb Dry Brine mixture evenly over both sides of the chicken, gently rubbing it into the surface.Arrange the chicken uncovered on a plate or baking sheet and refrigerate for 2 to 8 hours. If you are short on time, brine it for at least 30 minutes.
Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.
Arrange the chicken cutlets in a single layer on the prepared baking sheet.Bake for 10 to 14 minutes, or until the thickest part of each cutlet reaches 165°F (74°C). Because cutlets can vary in thickness, begin checking them at 10 minutes and remove individual pieces as they finish cooking.Transfer the chicken to a clean plate and let it rest for 5 minutes.
While the chicken bakes, combine the 2 cups diced Roma tomatoes, ¼ cup chopped fresh basil, 2 cloves minced garlic, 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a medium bowl. Stir gently and set aside while the chicken finishes cooking.
Divide the chicken among serving plates. Using a slotted spoon, generously spoon the tomato bruschetta over each cutlet, leaving behind any excess liquid.Scatter the 1 ½ cups mozzarella pearls over the bruschetta. Drizzle with balsamic glaze and garnish with additional chopped or torn fresh basil, if desired. Serve immediately.