Quick Skillet Chicken Bruschetta

Submitted by MarthaStewartWanabe

"One night I had chicken breasts, diced tomatoes and 20 minutes to make a quick but remotely healthy dinner. I raided my pantry and fridge for a few items always on hand and ended up creating a dish that turned out tasty. I served it over rice, but it could also be served over your choice of pasta."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 boneless skinless chicken breasts
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon basil leaves, dried
• 1⁄4 teaspoon oregano leaves, dried
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1⁄2 cup onion, chopped
• 1 garlic clove, minced
• 2 tablespoons Spanish olives, chopped
• 1 (14 1/2 ounce) can diced tomatoes, drained (not completely, reserving at least 2 tbs. juice)
• 2 tablespoons parmesan cheese, grated
• 1⁄2 cup mozzarella cheese, shredded

directions

1. Heat 1 tbs. olive oil in a medium skillet over medium-high heat.
2. Pound chicken breasts with a meat mallet to 1/2-inch thickness. Season both sides with garlic powder, basil, oregano, salt and pepper.
3. Sauté chicken breasts in hot, oil-coated skillet; brown both sides evenly and cover until cooked through. Remove from skillet to a plate, set aside and cover.
4. Reduce heat to medium. Add remaining 1 tbs. olive oil to skillet and sauté onion and garlic until tender.
5. Add olives and tomatoes to skillet, tossing to combine all ingredients. Cover and simmer until tomatoes are heated through.
6. Return chicken breasts to skillet, spooning tomato mixture atop breasts.
7. Sprinkle parmesan over all and lightly stir into tomato mixture. (Note: If tomato mixture is a little runny, add more parmesan per your preference.).
8. Sprinkle mozzarella over chicken breasts only and cover pan.
9. Once mozzarella is melted, serve immediately over rice or pasta.