Ingredients

The following ingredients have 5 Servings
  • 2 lbs cherry tomatoes (I like to use a red, yellow & orange mix but plum tomatoes can also be used)
  • 1 1/2 teaspoon minced garlic ( or 3-4 garlic cloves minced)
  • 1/2 cup fresh basil (packed firmly & chopped)
  • 2 Tablespoons fresh oregano (chopped (optional))
  • 1/4 cup Mazola Corn Oil
  • 1 Tablespoon balsamic vinegar
  • 4 medium chicken breasts (boneless, skinless)
  • Salt & pepper (to taste)
  • 1-2 teaspoons Italian seasoning
  • 2 Tablespoons Mazola Corn Oil
  • 2 zucchini (made into zoodles)
  • 1/4 cup Parmesan cheese (grated)

Instruction

  • Mix all bruschetta ingredients in non-reactive bowl and let sit for 15-30 minutes so flavors will meld.
  • While bruschetta is marinating, season chicken breasts on both sides with salt, pepper and Italian seasoning.
  • In a large skillet, heat 2 tablespoons Mazola Corn Oil.
  • When the oil starts to shimmer, place chicken breasts carefully in pan and brown 8-10 minutes on one side, turn and brown on second side for 8-10 minutes or until cooked through. Cover while cooking to help retain moisture.
  • While chicken is cooking make zoodles with zucchini using a mandolin or spiralizer.
  • When chicken is done, remove to a plate and add bruschetta mixture to pan, reserving 1/2 cup to serve on the side.
  • Immediately add zoodles to skillet and toss to coat.
  • Add chicken back into skillet and simmer, covered, for about 2 minutes, just enough to heat zoodles.
  • Remove from heat. Place chicken on cutting board and slice on the diagonal.
  • Place zoodles on serving plate and top with sliced chicken. Drizzle with juices from pan.
  • Garnish with grated parmesan cheese and additional basil if desired.