Italian Herb Chicken & Bruschetta

If you haven’t noticed, I love Italian food! I also am part Italian so I feel like olive oil runs through my veins. I love this dish because it has all the fresh Italian flavors, and isn’t heavy at all. This recipe comes from Kelly Leveque’s book, which has been such a huge inspiration in my life. I made a few simple modifications to add a little more flavor. This recipe is also great because not only is it easy, its super adjustable. You can add as much lemon, balsamic, or garlic as you desire!

Here’s how you make it.

Ingredients:

• 1 lb chicken cutlets

• 1 lb chicken cutlets 

• 4 cloves minced garlic

• 3 tablespoons olive oil 

• 2 tablespoons dried oregano 

• 2 tablespoons dried thyme 

• 2 tablespoons fresh parsley chopped

• 2 lemons juiced

• 3 Roma tomatoes 

• 1 tablespoon balsamic vinegar 

• Chopped basil - as much as desired

• Salt & pepper to taste 

• Arugula - as much as desired 

Instructions:

• Place arugula in a bowl and pour juice of 1 lemon over it. Mix together and season with salt. 

• Mix a tablespoon of the olive oil, juice of 1/2 lemon, parsley, oregano, thyme, some of the garlic, & salt in a bowl, and coat the chicken in it. Let chill in the fridge. 

• Dice up the tomatoes and mix in a bowl with the garlic, basil, 1 tablespoon olive oil, balsamic, salt and pepper. Add some lemon juice if desired. 

• Heat a pan over medium with the remaining olive oil. Cook the chicken for 3-4 minutes on each side. 

• Assemble the dish with the arugula, chicken, and bruschetta on top. Serve with a side of lemon and enjoy!