I'm always looking for a new recipe that is both healthy and flavorful. This week's Skinny Bruschetta Chicken was definitely both. I baked my chicken at 375 for about 20 minutes after I seasoned it and added some chicken broth to the pan. Meanwhile, I cooked some pasta, made some salad and made the bruschetta topping. I chopped up several small tomatoes, half a red onion, a handful of basil, and a clove of garlic. To that I added some olive oil, sea salt, and balsamic vinegar. I went rogue and didn't measure the ingredients, but instead eye balled it. When the chicken was done, I served both the chicken and pasta with the bruschetta topping. It was really yummy and light. My only regret was that I used thin chicken breasts that got a little overcooked. Otherwise, this is a perfect summer time dish. This would also work great with grilled chicken or topping a baked potato. I have a feeling we will make this several times this summer.

The New Austonian