Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan Roasted Potatoes

Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan
Roasted Potatoes

Servings

Ready In:

about 1 hr

Good For:

dinner

About this Recipe

By: Morgana Jane

Lots of fresh, uncomplicated flavor going on in this dish finished with a spark of balsamic syrup.

It’s savory, colorful, and delicious!

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Ingredients

4 boneless, skinless, chicken breasts
Drizzle of olive oil
Generous sprinkle of salt, pepper, and garlic granules
Butter to sear the chicken

Bruschetta
1 c cherry tomatoes, each one cut into 6ths
½ small red onion, finely chopped
2 cloves garlic, minced
10 leaves fresh basil, chiffonade
½ tsp salt
Pinch of oregano
Pinch of marjoram
Drizzle of olive oil

Balsamic Reduction

½ c balsamic
1 tbsp natural sugar
Potatoes
4 potatoes, cubed (about 1/2 “ cubes)
Drizzle of olive oil
1 tsp salt
10 cracks pepper
½ tsp garlic granules
¼ c fresh grated parmesan cheese

Garnish
1/4 c shaved parmesan cheese

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A Visual Feast, and then…

This dish is a visual feast, and not only is it beautiful – you get to eat it too!

Wonderful fresh and savory flavors and a delightful mix of textures bring it all together.

Step by Step Instructions

Step 1

Place the cubed potatoes into a large bowl with a drizzle of olive oil, salt, pepper, garlic granules, and parmesan cheese. Toss until evenly coated then transfer the potatoes to the baking sheet in a single layer and pop them into the oven for 40 – 45 minutes, until tender and golden brown.

Place the chicken breasts into the bowl you used for the potatoes with a drizzle of olive oil. Season generously with salt, pepper, and garlic granules, toss until evenly coated and set aside.

Place all the bruschetta ingredients into a bowl, mix well to combine and set aside.

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Step 2

When there is about 20 minutes left on the potatoes start the chicken. Melt 1 tbsp of butter in a heavy skillet over medium high heat. Add the chicken breasts when the pan is good and hot and sear to golden on one side, then lower the heat to medium, turn the chicken and cook through on the other side until and internal temperature of 165° is achieved (15 – 20 minutes, depending on the thickness of the chicken). If the breasts are especially large, it’s a good idea to cover the pan once the chicken has been turned so they don’t dry out.

Step 3

Once the chicken has been turned get the balsamic reduction on the go. Place the balsamic and sugar into a small heavy bottom pot over medium high heat and bring to a hard boil. Continue a hard boil, stirring frequently, until the balsamic begins to reduce, then lower the heat to medium and maintain a good boil until the mixture is syrupy, then turn off the heat. Keep a close eye on the reduction once it begins to thicken as this is just a small amount and it will thicken quickly once it gets going. Don’t let it get too thick as it will thicken as it cools.

Step 4

When the potatoes and chicken are done serve the chicken over 4 plates and serve the potatoes alongside. Top the chicken with bruschetta, a smattering of shaved parmesan, and a drizzle of balsamic syrup – the syrup is great on the potatoes too, so don’t stop at chicken! Now sit down and enjoy the wonderful fresh flavors of the amazing savory dinner that you have created!

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