Sauteed Chicken With Fresh, Warm Bruschetta
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Trim any excess fat from chicken. Heat oil in a wide frying pan over medium heat. Add chicken and cook until golden tinged, 2 to 3 min a side. Meanwhile mince garlic and coarsely chop olives.
When chicken is golden, scatter with garlic, olives and balsamic. Add ¼ cup (60 mL) water. Reduce heat to low. Cover and cook 6 minutes. Turn chicken and continue cooking for 6 to 8 more minutes and internal temperature registers 165°F (74°C).
While chicken is cooking, slice tomatoes into quarters and squeeze out all seeds and juice. Chop tomato pulp. It should measure about 3 cups (375 mL). Stir capers, sugar, dried basil and oregano, onions and fresh basil into tomatoes. When chicken is cooked, remove to a plate and cover to keep warm.
Immediately turn heat to high and add tomato mixture to sauce remaining in pan. Stir constantly just until tomatoes are hot. Spoon over chicken and pour pan juices over top. Garnish with fresh basil.
Nutrition Info
| Per serving | Amount |
|---|---|
| Calories | 279 |
| Protein | 38 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrate | 12 g |
| Fibre | 2 g |
| Sugar | 7 g |
| Cholesterol | 90 mg |
| Sodium | 422 mg |
| Per serving | % Daily Value |
|---|---|
| Potassium | 24 |
| Calcium | 5 |
| Iron | 12 |
| Vitamin A | 15 |
| Vitamin C | 35 |
| Vitamin B6 | 47 |
| Vitamin B12 | 20 |
| Folate | 12 |
| Zinc | 18 |
