Chicken topped with bruschetta and cheese


There are those days when a meal plan comes to me so naturally and then there are times I struggle to find an idea. This is a recipe I had for a while and finally got it together.


After I took these photos and sat down to eat this meal I thought what could I add to it? Then it came to me, avocado. And that was exactly what this meal needed. Oh and I will probably omit the garlic from the bruschetta because raw garlic really stays with you a while. 

Serves 4


  • 5 roma tomatoes, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup chopped basil
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 pounds chicken, defrosted (I used boneless, skinless thighs and I had 8 pieces)
  • 1/3 cup white wine
  • 1/3 cup water
  • 2 cups fresh spinach, washed
  • 1 cup mozzarella cheese


  1. Place chopped tomatoes, chopped garlic, chopped basil, olive oil, and balsamic vinegar in bowl and mix
  2. Let sit for 1/2 hour to allow flavors to blend
  3. Meanwhile cook chicken in pan with white wine and water
  4. Cover pan at let simmer on medium heat for 15-20 minutes
  5. Place spinach on plates
  6. Add 2 pieces of chicken onto each plate
  7. Sprinkle on a little of the mozzarella cheese and reserve some for the top of the bruschetta
  8. Scoop a generous amount of bruschetta onto each plate on top of the chicken
  9. Sprinkle on mozzarella cheese
  10. If you have one, add some avocado to each plate



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