My Daily Challenge: Chicken Bruschetta

This recipe is one of our family favorites. It meets my “daily challenge” requirements because everyone in our family likes it. In fact, it’s one of Gregg’s favorites. It’s also quick and easy enough to fix on a weeknight. Here’s how you make it:

4 boneless, skinless chicken breasts

salt, pepper and garlic powder

2 T. olive oil

1 8oz. pkg. of presliced mushrooms

1 small zucchini, quartered lengthwise and sliced into bite-size pieces

4 garlic cloves, minced

1 cup chopped tomato

1/3 cup chopped red onion

½ cup chopped fresh basil

2 T. balsamic vinegar

1/3 cup fresh parmesan cheese

1. Preheat your broiler.

2. Pound the chicken breasts until they are thin and then sprinkle them with salt, pepper and garlic powder. Place the chicken on a broiler pan coated with cooking spray and broil for about 4 minutes on each side, or until done. Remove the chicken from pan and keep warm.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add tomato, onion, basil and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken and sprinkle with the cheese.

I usually serve this with a side of pasta. Hope that you enjoy this as much as we do!