The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: Bruschetta Chicken

Bruschetta Chicken

By Emily Fry

Staff Writer

By February, most people have given up on their New Year’s resolutions. But if yours was to eat healthier, there is still hope. This recipe is delicious and healthy, too. Serve it with a baguette and a side salad of mixed greens and you’ll have a delicious and complete meal.

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Ingredients:

2 ripe medium tomatoes, cored and chopped

2 cloves of garlic

1 scallion (white and green parts), thinly sliced

3 Tbsp extra virgin olive oil

2 tsp red wine vinegar

2 tsp kosher salt

Dash of black pepper

1/3 cup fresh torn basil

3 Tbsp fresh chopped parsley

4 boneless, skinless chicken breasts

Directions:

To prepare the bruschetta topping:

1. Peel and smash the cloves of garlic, then chop to avoid chunks of smashed garlic in the topping. To chop the herbs, place them in a bowl and cut them with clean scissors–it’s much easier than chopping them on a cutting board.

2. Toss the tomatoes, garlic, scallion, olive oil, vinegar, salt, pepper and herbs in a medium size bowl.

To prepare the chicken:

3. Tenderize the chicken. Place each chicken breast between two sheets of plastic wrap and pound with a meat tenderizer or heavy skillet until each is about half an inch thick.

4. Brush each chicken breast with olive oil and season with salt and black pepper.

5. Cook the chicken in a skillet over medium-high heat until the inside is no longer pink and the juices run clear. You won’t be able to fit all of the chicken in a skillet at one time.

6. Serve the chicken topped with the brushetta.

Adapted from foodnetwork.com

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