Post by Deleted on Feb 16, 2016 15:52:08 GMT -5
Easy Bruschetta Chicken Dinner
Ingredients:
•4 skinless boneless chicken breasts
•full recipe for homemade Italian dressing (about 1 cup + 2 Tablespoons, divided)1
•about 1 pound tomatoes, chopped (about 1 and 1/2 cups chopped)
•3 Tablespoons chopped basil leaves
•2 whole garlic cloves, minced
•salt and freshly ground black pepper to taste
•2 Tablespoons olive oil
•2 large zucchini, spiralized into noodles2
Directions:
1.Marinate the chicken in advance: Place chicken breasts into a large ziplock bag or shallow tupperware. Pour 1 cup of dressing on top and make sure it covers every inch of chicken. Seal up and refrigerate for 2 - 24 hours. I always for at least 8 hours for the best flavor.
2.Make the bruschetta topping in advance: Combine the chopped tomatoes, basil leaves, minced garlic, and 2 Tablespoons remaining Italian dressing. Add salt and freshly ground pepper to taste. Cover tightly and refrigerate for 2 - 24 hours.
3.In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 15 minutes, turning once. You want the chicken nice and browned on the outside while fully cooked inside. Remove the chicken from the skillet; do not clean out skillet.
4.Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles and 3/4 cup of the bruschetta topping. Cook for 5-6 minutes, stirring occasionally. The noodles will cook down, absorbing all the flavor. Remove from heat and place chicken on top of the noodles-- or, if using a serving dish, place noodles on first and top with chicken.
5.Evenly top each chicken breast with remaining bruschetta mixture. Serve immediately. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Homemade Italian Dressing
a little over 1 cup
Ingredients:
•3/4 cup (180ml) extra virgin olive oil1
•1/4 cup (60ml) white wine vinegar2
•2 Tablespoons grated parmesan cheese
•1 Tablespoon finely chopped red bell pepper
•1 Tablespoon dried parsley
•2 teaspoons minced onion (I use dried minced onion)
•2 teaspoons fresh lemon juice
•1 teaspoon dried basil
•1 teaspoon dried oregano
•1 teaspoon garlic salt
•1 teaspoon honey or granulated sugar (imperative to balance out that vinegar)
•1/4 teaspoon freshly ground black pepper
Directions:
1.Combine all of the ingredients in a jar with a tight-fitting lid. Shake until the mixture well-combined. Taste the dressing and add more herbs or seasonings if desired.
2.Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
I'm doing this chicken on Thursday
Ingredients:
•4 skinless boneless chicken breasts
•full recipe for homemade Italian dressing (about 1 cup + 2 Tablespoons, divided)1
•about 1 pound tomatoes, chopped (about 1 and 1/2 cups chopped)
•3 Tablespoons chopped basil leaves
•2 whole garlic cloves, minced
•salt and freshly ground black pepper to taste
•2 Tablespoons olive oil
•2 large zucchini, spiralized into noodles2
Directions:
1.Marinate the chicken in advance: Place chicken breasts into a large ziplock bag or shallow tupperware. Pour 1 cup of dressing on top and make sure it covers every inch of chicken. Seal up and refrigerate for 2 - 24 hours. I always for at least 8 hours for the best flavor.
2.Make the bruschetta topping in advance: Combine the chopped tomatoes, basil leaves, minced garlic, and 2 Tablespoons remaining Italian dressing. Add salt and freshly ground pepper to taste. Cover tightly and refrigerate for 2 - 24 hours.
3.In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 15 minutes, turning once. You want the chicken nice and browned on the outside while fully cooked inside. Remove the chicken from the skillet; do not clean out skillet.
4.Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles and 3/4 cup of the bruschetta topping. Cook for 5-6 minutes, stirring occasionally. The noodles will cook down, absorbing all the flavor. Remove from heat and place chicken on top of the noodles-- or, if using a serving dish, place noodles on first and top with chicken.
5.Evenly top each chicken breast with remaining bruschetta mixture. Serve immediately. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Homemade Italian Dressing
a little over 1 cup
Ingredients:
•3/4 cup (180ml) extra virgin olive oil1
•1/4 cup (60ml) white wine vinegar2
•2 Tablespoons grated parmesan cheese
•1 Tablespoon finely chopped red bell pepper
•1 Tablespoon dried parsley
•2 teaspoons minced onion (I use dried minced onion)
•2 teaspoons fresh lemon juice
•1 teaspoon dried basil
•1 teaspoon dried oregano
•1 teaspoon garlic salt
•1 teaspoon honey or granulated sugar (imperative to balance out that vinegar)
•1/4 teaspoon freshly ground black pepper
Directions:
1.Combine all of the ingredients in a jar with a tight-fitting lid. Shake until the mixture well-combined. Taste the dressing and add more herbs or seasonings if desired.
2.Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
I'm doing this chicken on Thursday
