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Chicken Bruschetta

Chicken Bruschetta with Balsamic and Shaved Parmesan

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On the menu Jan 14 — Jan 20

Classic Italian bruschetta—grilled bread with garlic and olive oil—is one of Chef Michelle’s go-to party dishes. In this Encore Recipe, she’s turned the appetizer into a full-blown dinner with chicken, roasted in white wine, tomato, and garlic to simultaneously infuse it with flavor and create an effortless pan sauce. It’s finished with basil, salty shaved Parmesan, and a drizzle of balsamic glaze, and paired with the requisite crusty sourdough for soaking up the sauce.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 840
  • Protein 45g
  • Total Carb 66g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • basil
    • 1/4 ounce
    • basil
  • grape tomatoes
    • 1 pint
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • garlic
    • 2 cloves
    • garlic
  • white wine
    • 1/4 cup
    • white wine
  • sourdough bread
    • 4 slices
    • sourdough bread
  • baby arugula
    • 3 ounces
    • baby arugula
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese
  • balsamic glaze
    • 2 packets
    • balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large ovenproof pan
  • baking sheet

Allergens

Tree Nuts, Egg, Soy, Wheat, Milk