I made Bruschetta last night for my girls and tonight was trying to think of what to make for dinner. I had a lot of leftovers so this is what I came up with and the whole family loved it. Bruschetta sauce is something that can be used in a variety of dishes. You can add kalmata olives and garlic if you like as well but this is the recipe I used tonight.
Bruschetta Sauce (Serves 4 to 5)
5 Tbs. Capers
7 Roma Tomatos Diced
2 Handfulls of Basil, chopped
1 Tbsp. Balsamic Vinegar
3 Tbsp. Extra Virgin Olive Oil (cold pressed preferred)
*Mix all ingredients in a bowl, add salt to taste
In a medium bowl I added enough salad greens (I use a combination of kale, spinach and collard greens) for 4 people. I topped the salad greens with 6 TBSP. of the bruschetta sauce mix (see above), squeezed 1 TBSP. lemon juice over the greens and sprinkled lightly with himalayan pink salt. Place this mix down on a plate for each person and set aside.
In a large skillet, add 2TBSP. extra virgin olive oil and 4 pcs. of boneless, skinless chicken breasts that are seasoned with salt and garlic powder. As you are browning (top side down) add 1/2 of a white onion chopped and 6 small red and yellow bell peppers chopped. Flip the chicken. Drizzle balsamic glaze (can buy already made in the grocery store) over the top of the chicken. Place the skillet in the oven at 350 degrees for 20 – 25 minutes.
While the chicken is cooking, slice the french baguette bread into 1″ pieces and brown in a heavy bottom pan in 2 TBSP. olive oil. Toast and set aside.
When the chicken is done, slice in the pan so that it soaks up some of the yummy juice.
To assemble salad:
Green mixture on the plate. Place sliced soft mozzarella around the perimeter of the salad along with avocado slices. Sprinkle with bread croutons that you toasted. Top with sliced chicken and the veggies in the pan, along with some of the pan sauce.
Yum, yum yum! This dish is so flavorful and a great way to use leftovers.