Olive Gardens Got Nothing on This {Bruschetta Chicken} Easy and Inexpensive

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and still provides acidity.

Butterfly the chicken breasts to make them thinner.

Brush olive oil on both sides of the chicken breasts.

Season the chicken with salt, black pepper, garlic powder, and Italian seasoning.

Heat a couple tablespoons of olive oil in a skillet.

Sear the chicken breasts one at a time in the skillet until they have a nice color on both sides.

Place the seared chicken in a 9x13 oven-safe dish.

Top the chicken with mozzarella cheese.

Preheat the oven to 375°F and bake the chicken for 10-20 minutes until it reaches an internal temperature of 165°F.

Prepare the salad dressing by mixing 1/2 cup olive oil, 1/4 cup red wine vinegar, juice of 1 lemon, 1 tablespoon Dijon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 teaspoon basil, salt, pepper, and 1 tablespoon honey.

Blanch the green beans in boiling water for about 3 minutes.

Melt butter in a pan, add 2 cloves of chopped garlic, and then add the blanched green beans.

Season the green beans with salt, pepper, and red chili flakes to taste.

Remove the chicken from the oven and let it cool slightly.

Add sauce to the chicken and return it to the oven, turning it off to let the residual heat warm it back up.

Prepare the bread dip by mixing equal parts garlic oil and olive oil, along with 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, salt, and Parmesan cheese.

Slice the rosemary olive oil loaf for serving.

Dish up the bruschetta chicken with green beans and bread dip.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens