Wednesday, September 10, 2008

Chicken Bruschetta

yield: 4 servings

1 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp pepper, divided
4 boneless, skinless chicken breasts
1 Tbsp olive oil
4 garlic cloves, minced
1 small zucchini, quartered lengthwise and sliced
8 oz sliced mushrooms
1 cup chopped tomato
1/2 cup chopped red onion
2 Tbsp dried basil
4 tsp balsamic vinegar
1/4 cup grated fresh Parmesan cheese

1. Preheat broiler.
2. Combine garlic powder, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl; sprinkle over chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until chicken is done. Remove chicken from pan; keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic, zucchini, mushrooms, and 1/4 tsp salt; sauté 2 minutes. Add 1/8 tsp pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve vegetable mixture over chicken; sprinkle with cheese.

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