Bruschetta Chicken and Balsamic Beans

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Last week, I bought a bag of Trader Joe’s Sun Dried Tomato and Cheese Toasts.  I thought I’d build a dinner based on these toasts.  I’ve used them in salad before, but wanted to come up with something where I would bake them in the oven with chicken. I decided I’d put a bed of these in my square baking dish and build upon them.  I sprinkled both sides of my chicken with kosher salt, fresh ground pepper and Sicilian Seasoning (I find this at Home Goods all the time. It is by Victoria Taylor’s Seasonings).  I use this seasoning for my pasta sauce, pizza sauce, chicken – you name it and I can figure out a way to put this wonderful seasoning into it.

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I chopped two cloves of garlic and also sprinkled this over the chicken.  On top of that, I drizzled olive oil, white wine and balsamic vinegar.  I baked my chicken in a 425 degree oven for 30 minutes.

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With my chicken, I served green beans.  I placed my beans on a baking sheet, and drizzled olive oil and balsamic vinegar over them.  I then sprinkled kosher salt and fresh pepper on top of the beans and I sliced up a shallot and placed that over the beans.  I roasted these in the oven with the chicken (425 degrees for 25 minutes).

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Along with the chicken and beans, I served a rustic olive bread that I picked up at my grocery store.  I’ll be using this bread for a sandwich tomorrow, stay tuned for that blog post!

My recipe for tonight’s dinner is as follows:

For the Chicken

  • Chicken Breasts (I used 3)
  • 1/8 cup olive oil
  • Drizzle of Balsamic Vinegar
  • 1/4 cup white wine
  • 1/2 Tablespoon Kosher Salt
  • 1/4 Tablespoon Ground Pepper
  • 1/4 Tablespoon Sicilian Seasoning
  • 1 Package Trader Joe’s Sun Dried Tomato and Cheese Toasts
  • Trader Joe’s Bruschetta in the jar (enough to place a dollop on each breast

Place the package of sun dried tomato and cheese toasts on the bottom of your baking dish.  (I always like to spray a non-stick spray on the bottom of every dish I use for easier cleanup.)  Sprinkle your kosher salt, ground pepper and Sicilian seasoning on both sides of the chicken.  Pour the olive oil over the chicken, making sure to moisten the toasts as you are pouring the oil over your chicken as well.  Next, pour your white wine into the dish, over the chicken.  Finish by pouring the balsamic vinegar over your chicken and toasts. Place in a preheated 425 degree oven and bake for 30 minutes.  Place several of the sun dried tomato toasts on your dinner plate and serve your chicken on top of the toasts. Serve with a dollop of bruschetta on top of the chicken.

For the Beans

  • 1 Package Green Beans
  • 1 Shallot
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Pepper
  • Drizzle of Balsamic Vinegar

Arrange your beans on a baking sheet and drizzle with olive oil, balsamic vinegar, kosher salt, and ground pepper.  Slice one shallot and scatter over the beans.  Roast in a 425 degree oven for 25 minutes.

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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