It always surprises me what my family gets excited about. Maybe it’s the age (two teenage girls, God save me), but sometimes it seems the more effort and thought I put into a complex dish, the less enthusiastic the response. Yet this “so simple it should be boring” dish won all the votes at home. Perhaps it’s because we practically live on grilled chicken and bruschetta in the summer. With no budget for a sunny getaway, closing our eyes and eating this dish is as close to vacation as we get.
This is one of those recipes that made everyone happy including me, since you can really play with it. You could make a simple “dressing” with of garlic, balsamic vinegar and olive oil and to toss with basil, parsley and arugula and top your bruschetta. Toasted pine nuts or walnuts? Heck yeah! You can even switch up the protein; I think thinly sliced steak would be amazing with this dish. Or use a different cheese like fontina or provolone – though I am partial to the smoked mozzarella. Whatever combination you choose, it’s a dish that’s family-friendly, great for a busy weeknight, and quite possibly the easiest high five you’ll get all week.
Just Five: Chicken Bruschetta 4 to 6 Servings
1 baguette
2 Tbsp. olive oil, plus more for brushing
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ tsp. kosher salt
Freshly ground black pepper to taste
1 pint cherry tomatoes, quartered
2 cups shredded smoked mozzarella cheese, divided
1 cup fresh basil, torn or chopped
• Preheat the oven to 400 degrees.
• Slice the baguette on the bias into ¾-inch slices. Lightly brush each slice with olive oil and place on a baking sheet. Bake 6 minutes, then set aside to cool. Leave the oven on.
• Meanwhile, heat 2 tablespoons of olive oil over medium-high heat. Saute the chicken with salt and pepper 5 minutes, until cooked through. Add the tomatoes and toss 30 seconds more. Remove from heat.
• Place a heaping spoonful of the chicken-tomato mixture on each toast. Top each slice with 2 to 3 tablespoons of cheese and bake 5 minutes, until the cheese is melted. Sprinkle with chopped basil and serve immediately.
This article appears in May 2014.