Another delicious Lesley Elizabeth recipe!
Bruschetta Chicken Sundried Tomato Garlic Oil
Serves 4
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 Wicked Good Pepper
- 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.
- Pour chicken and contents of bag in a covered skillet on medium heat, cook for about six minutes.
- Meanwhile, combine tomatoes, cheese, Wicked Good Pepper or crushed red pepper, fresh basil and remaining two tablespoons of oil.
- 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.