Tonight, dinner was an absolute hit! I whipped up a skillet bruschetta chicken that earned serious praise. The chorus of "mmm's" was music to my ears!
This dish was a total game-changer. Ready in just 20 minutes, it's the perfect weeknight meal. And the best part? It clocks in at only 365 calories per serving, leaving plenty of room for a delicious dessert. Click here for more on that.
Ingredients-
1 cup cherry tomatoes, quartered
4 tablespoons extra-virgin olive oil, divided
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh basil, plus leaves for garnish (optional)
2 teaspoons red wine vinegar
3/4 teaspoon ground pepper, divided
1/4 teaspoon salt, divided
2 (4-ounce) chicken cutlets
4 (1-ounce) slices part-skim low-moisture mozzarella cheese
4 teaspoons balsamic glaze
Method-
Place tomatoes in a small bowl; add 1 tablespoon oil, shallot, basil, vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt.
Toss to combine; set aside.
Pat chicken dry using paper towels; sprinkle with the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.
Heat the remaining 3 tablespoons of oil in a large skillet over high heat.
Add the chicken; cook, undisturbed, until golden brown on the bottom, about 3 minutes.
Flip the cutlets and top each with a cheese slice.
Cover the pan with a lid or baking sheet; cook until the cheese is melted and a thermometer inserted into the thickest part of the chicken registers 165°F, about 1 minute, 30 seconds.
BEHIND THE SCENES.
DINNER TIME AT OUR HOUSE.
YES, CATS RULE.
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