BRUSCHETTA CHICKEN
All the flavors of bruschetta on top of juicy grilled chicken!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
- Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 7.6 g, Cholesterol 91.6 mg, Fat 21.6 g, Fiber 1.9 g, Protein 34 g, SaturatedFat 5.5 g, Sodium 522.7 mg, Sugar 4 g
BLACK BEAN AND CHICKPEA CHILI
This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
- Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
- Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g
BRUSCHETTA CHICKPEA CHILI
Here's a tasty twist on bruschetta with tomatillos, chiles, and chickpeas. Top with avocados and cilantro-and knock their socks off!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Heat broiler.
- Place tomatillos and chiles in shallow pan; brush with oil. Broil, 6 inches from heat, 15 min. or until blackened. Meanwhile, cook patties as directed on package. Chop coarsely.
- Transfer tomatillos and chiles to blender. Add broth; blend until pureed. Pour into large saucepan. Stir in chopped patties, chickpeas and tomatoes.
- Bring to boil; simmer on medium-low heat 15 min., stirring occasionally. Serve topped with avocados and cilantro.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g
HUNT'S® BRUSCHETTA CHICKEN SKILLET
Chicken breasts with diced tomatoes, cheese, and basil are cooked in tomato sauce, then topped with croutons just before serving for the flavor of bruschetta.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
- Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
- Top with croutons just before serving.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 32.1 g, Cholesterol 86.3 mg, Fat 17.2 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 3.8 g, Sodium 1143 mg, Sugar 3.5 g
NICA CHICK ORGASMIC CHICKPEAS BRUSCHETTA
Chef #885596 Nica Chick had asked me to create a recipe based on a dish she and her DH enjoyed. If I say so myself Heavenly and Healthy. Use either both types of olives of double up on the one of choice.
Provided by Rita1652
Categories Spreads
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pulse half the chickpeas in a food processor with the olive oil. Mix remaining ingredients together.
- Season to taste with pepper.
- Salt if desired just do taste because the olives, capers and canned chickpeas have lots of sodium.
- Marinate for at least 30 minutes in the refrigerator.
- Spread on sliced Crusty grilled Ciabatta bread.
- Garnish with additional olive oil and fresh herbs.
- Optional:.
- Stuff into endive.
- Top cucumber slices.
Nutrition Facts : Calories 187.8, Fat 10.3, SaturatedFat 1.4, Sodium 284.6, Carbohydrate 20.1, Fiber 3.9, Sugar 1.4, Protein 4.2
BRUSCHETTA WITH SPICY CECI BEAN PURéE
Provided by Rick Tramonto
Categories Food Processor Bean Appetizer Cocktail Party Vegetarian Pine Nut Fall Winter Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
- 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
- 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.
BRUSCHETTA WITH CHICKPEA PUREE AND CHOPPED ARUGULA SALAD
Make and share this Bruschetta With Chickpea Puree and Chopped Arugula Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make toasts: Put oven rack in middle position and preheat oven to 425°F.
- Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
- Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
- Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.
Nutrition Facts : Calories 253.8, Fat 10.8, SaturatedFat 1.5, Sodium 633, Carbohydrate 33.3, Fiber 4.6, Sugar 1.2, Protein 6.4
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HERBED CHICKPEA BRUSCHETTA RECIPE - NANCY SILVERTON
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- Preheat the oven to 350°. In a medium Dutch oven, combine the soaked chickpeas with the 10 whole garlic cloves, the pancetta, onion, carrot, celery, sage, rosemary sprig, bay leaf, chile, salt, 1/4 cup of the olive oil and 8 cups of water. Bring to a boil over high heat and stir. Cover and bake for about 2 hours, until the chickpeas are tender. Remove from the oven, uncover and let the chickpeas cool in the liquid for 1 hour.
- Meanwhile, lightly brush the baguette slices with olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes. Rub the cut halves of garlic on one side of each toast.
- Drain the chickpeas, reserving 1/2 cup of the cooking liquid; discard all the aromatics except the garlic. Transfer the chickpeas and garlic to a blender. Add the remaining 1/2 cup of olive oil and the reserved cooking liquid and puree until smooth.
- Arrange the toasts on a platter. Dollop the chickpea puree on top and use a small spoon to form a little well in each dollop. Drizzle the bruschetta with olive oil, sprinkle with the chopped rosemary, minced thyme and sea salt and serve.
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