I love bruschetta and I love when Italian restaurants give bruschetta out along with the bread basket. So good! As much as I love classic bruschetta, bruschetta chicken is delicious too. Coincidentally, I had been looking at this bruschetta chicken recipe (here) when I was sent two generous sized wedges of parmigiano reggiano and this recipe calls for freshly shaved parmigiano reggiano.
I followed the above recipe as its written. I made my own balsamic glaze using the directions in the recipe and the chicken turned out so good! Click on the link above for the exact recipe and scroll through my photos below for the step-by-step process!
First, I made the seasoning for the chicken breasts. I mixed together garlic, italian seasoning, and salt. I sprinkled it on both sides of the breasts and rubbed it in.
Before I started cooking the chicken, I prepped the bruschetta topping. I cut up roma tomatoes, fresh basil, red onion, and mixed it with oil and some salt.
While the chicken cooked I got my balsamic glaze started. The glaze is just a mixture of balsamic vinegar and brown sugar.
I topped the chicken with the bruschetta mix, balsamic glaze, and some freshly shredded parmigiano reggiano!
The chicken was so good and flavorful. The fresh parmigiano reggiano was the perfect touch to the chicken. I love the taste of parmigiano reggiano because it has that nutty taste and is a nice contrast to the bruschetta topping and seasoned chicken. Not only does it taste fantastic, but look how pretty it is shaved on top of my chicken! But seriously, it adds so much to the chicken and completes the meal for sure.
*I received the parmigiano reggiano complimentary, but all opinions are my own.*