Chicken with bruschetta topping

By NailCandy

Ingredients

• 3 ripe plum tomatoes, seeded and cut into 1/2-inch dice
• 1/2 cup finely chopped onion
• 1 medium celery rib, cut into 1/4-inch dice
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons extra-virgin olive oil, plus more for the pan
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 4 boneless, skinless chicken breast halves, or about 1.5 pounds
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 1
Adapted from today.com

Preparation

Step 1

Position a rack in the upper third of the oven. Preheat the oven to 450 degrees Fahrenheit. Lightly oil a 13x9-inch baking pan.

Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating.

One at a time, place a chicken breast half between two plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper.

Arrange the chicken in the prepared baking pan. Spoon equal amounts of the tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, which takes between 15 to 20 minutes.

Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve hot.