Bruschetta Chicken Sundried Tomato Garlic Oil
¼ cup & 2 tablespoons Sundried Tomato & Garlic Oil
4 small boneless skinless chicken breast halves
1 medium tomato, chopped finely
½ cup shredded Mozzarella cheese
¼ to ½ cup fresh basil chopped (to taste)
Pinch of salt & pepper
¼ teaspoon crushed red pepper (optional)
1 teaspoon Seasoned Pepper
1. Rub chicken breast with salt & pepper. Pour two tablespoons Sundried Tomato & Garlic Oil over chicken breast and place in a resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate about 2 hours.
2. Pour chicken and contents of bag in a covered skillet on medium heat, cook for about six minutes.
3. Meanwhile, combine tomatoes, cheese, Seasoned Pepper or crushed red pepper, fresh basil and remaining two tablespoons of oil.
4. Turn chicken over; placing the cooked side up. Top evenly with tomato mixture. Cover and continue cooking an additional eight minutes or until chicken is cooked through.