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Bruschetta Two Ways

What you will need:


3 diced plum tomatoes

1 bunch of fresh basil

1/4 diced white or red onion

2 diced cloves of garlic

1 tbsp virgin olive oil

1 tbsp balsamic vinegar

1 tsp of sugar

Salt and pepper to taste


1 Baguette

1/4 cup extra virgin olive oil

1/4 cup parmesan

1/2 tbsp dried basil

1 tsp Garlic salt

Balsamic Glaze:

2/3 cup of balsamic vinegar

Chicken Breasts:

4 pounded chicken breast

2 eggs

2/3 cup panko bread crumbs

1 tbsp paprika

1 tbsp garlic powder

1/2 tbsp Italian seasoning

Salt and pepper to taste

Olive oil

1 fresh mozzarella ball


Dice tomatoes, onions, and garlic. Combine in one bowl.

Then add in the same bowl; cut basil, olive oil, balsamic vinegar, sugar, and salt & pepper. Mix and serve!


Turn oven on to 275 degree Fahrenheit. Cut baguette in 1/2 inch slices. On a baking pan layout cut baguette and drizzle olive oil. Next sprinkle parmesan, oregano, and garlic salt. Then bake in increments of 3 minutes, careful because they do cook quick! Then plate and top with bruschetta and a drizzle of balsamic glaze!

Balsamic Glaze:

In a cooking pan on a medium heat, add balsamic vinegar and sugar. Stir occasionally until you reach the consistency you desire! I normally cook mine for about 30-45 minutes and heads up- it will make your house smell like vinegar!


Turn on oven to 375 degrees Fahrenheit. Pound 4 chicken breasts. Next layout a breading station which includes a flat bowl of eggs stirred, a flat bowl of panko breading mixed with garlic powder, paprika, Italian seasoning, salt & pepper. After preparing your station start by dipping your chicken breast in the egg and then into the bread crumbs (make sure both sides are fully covered). Once all chicken breasts have been through this process, grab a frying pan and turn on medium/high heat. Into that pan, add a layer of olive oil to cover the pans surface. Check to make sure the oil is to frying temperature by dropping a small bit of water into the pan, if the oil quickly reacts, it is ready to start frying. Next add the bread chicken into the pan cook on each side until golden brown (about 4-6 minutes) and then flip. Once both sides are nice and crispy, put the chicken onto a baking dish, top with sliced fresh mozzarella. Bake for 10 minutes and then broil on high for 3-5 minutes to get a nice color on the fresh mozzarella (can brown quickly, keep a close eye). Check the temp of the check to ensure it has reached 165 degrees Fahrenheit and then top with fresh bruschetta and drizzle on balsamic glaze. Serve with a butter & herb linguine or creamy gnocchi and broccoli for a full meal!