Chicken Bruschetta with Balsamic and Shaved Parmesan
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Ingredients & Equipment
What we send
- 2boneless chicken breasts
- 1/4 ouncebasil
- 1 pintgrape tomatoes
- 1red onion
- 2 clovesgarlic
- 1/4 cupwhite wine
- 4 slicessourdough bread
- 3 ouncesbaby arugula
- 1 ounceshaved Parmesan cheese
- 2 packetsbalsamic glaze
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large ovenproof pan
- baking sheet
- Tree Nuts
Preheat oven to 425ºF. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat a large ovenproof pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add chicken skin-side down. Sear without moving until skin is golden brown and easily lifts from pan, 8-9 minutes. Transfer chicken to a plate, skin-side up. Reserve pan.
While chicken sears, rinse all produce. Pat arugula dry with paper towel. Roughly tear or chop basil leaves, discarding stems. Halve tomatoes. Halve lemon. Peel onion, halve, and thinly slice. Roughly chop garlic. Rub or brush a baking sheet with 1 tablespoon olive oil, then set aside until Step 5.
Make wine sauce and lemon dressing
In a small bowl, stir together white wine, garlic, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to make sauce. In a large bowl, whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired until fully combined, then set aside. Use remaining lemon to brighten a glass of water.
Roast chicken and vegetables
Return pan from chicken to medium heat and add half of wine sauce. Cook, scraping up any brown bits from bottom of pan, about 30 seconds. Add tomatoes and onion and toss to coat with sauce, about 1 minute more. Remove pan from heat. Nestle chicken into vegetables, skin-side up, and pour over remaining wine sauce. Transfer pan to oven and roast until chicken is cooked through and no longer pink, 10-12 minutes.
While chicken roasts, arrange sourdough in a single layer on prepared baking sheet. Drizzle over 1 teaspoon olive oil and sprinkle ⅛ teaspoon salt over each slice. Toast in oven (together with chicken) until golden brown and warmed through, 8-10 minutes. Once roasted, divide chicken between serving plates, leaving vegetables and sauce behind in pan. Stir basil into vegetables, then season with ½ teaspoon salt and pepper.
Plate chicken bruschetta
Divide toasted sourdough between plates with chicken. Using a slotted spoon, pile vegetables onto sourdough—spoon the pan sauce that's left behind over chicken. Add arugula to bowl with lemon dressing and toss to coat, then pile on top of bruschetta. Garnish everything with Parmesan and balsamic glaze. Dig in!