serves 2 –
1500 calories –
cook time 20-30 minutes –
. . .
2 chicken breasts
4 cups broccolini
4 ounces cheese
3 ounces balsamic vinegar
8 fresh basil leaves
2 tablespoons red pepper flakes
3 ounces chicken pesto
. . .
step 1 //
prepare all ingredients – dice tomato – slice shallots into thin strips – thoroughly wash and strain broccolini.
in a small bowl, combine shallots and balsamic vinegar. mix well.
step 2 //
line oven safe pan with aluminum foil and place shallots and broccolini. drizzle with red pepper flakes and excess balsamic vinegar. toss with 2 tablespoons of olive oil and a pinch of salt & pepper.
preheat oven to 450 degrees fahrenheit for 8-10 minutes. when preheated, carefully place vegetables into oven.
step 3 //
add 2 teaspoons of olive oil to saucepan on medium-high heat. place chicken breasts onto pan and sear each side for 3-5 minutes.
step 4 //
in a bowl, combine diced tomatoes, chicken pesto, and a pinch of salt & pepper. mix well until combined. add red pepper flakes to taste.
step 5 //
remove brocoli and shallots from pan and plate. add cheese on top and to the side. heat of the chicken will melt cheese, creating a cheesy bruschetta chicken breast.
step 6 //
place seared chicken breasts into oven preheat 450 degrees fahrenhiet for 9 minutes. once chicken has reached a minimum internal temperature of 145 degrees, remove form oven and place on top of cheese.
drizzle with half the bruschetta and 4 basil leaves fresh from the garden.
– fini –
. . .