Serves 4
35 min
Cheesy Chicken Bruschetta Bread Boats
Recipe GLPR53decaa3f99a84
Crispy, golden bread boats loaded with tender cubed chicken, melted fresh mozzarella, and a fresh tomato-garlic topping, finished with aromatic basil and a silky reduced balsamic glaze. This elegant Mediterranean appetizer combines warm, savory elements with bright, herbaceous notes in every bite.
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Ingredients
1 cup balsamic vinegar
1 teaspoon sugar
2 large chicken breasts, cut into 1-inch cubes
Salt and pepper to taste
3 tablespoons olive oil, divided
2 large sub buns
4 ounces fresh mozzarella, sliced
4 medium tomatoes, chopped
2 cloves garlic, minced
1 bunch fresh basil leaves, roughly chopped
Directions
In a small saucepan, combine balsamic vinegar and sugar. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer uncovered until the vinegar reduces to a thick, syrupy glaze (about 10-12 minutes), stirring occasionally. The mixture should coat the back of a spoon. Set aside to cool slightly.
While the vinegar is reducing, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt and pepper to taste. Add the chicken to the hot skillet and cook for 4-5 minutes per side, stirring occasionally, until the internal temperature reaches 165°F (74°C) and the meat is golden and cooked through. Transfer to a plate and set aside.
Preheat your broiler to low. Split the sub buns in half lengthwise, creating four boat-shaped pieces. Brush the cut sides lightly with the remaining 1 tablespoon of olive oil.
Place the oiled bread boats oil-side up on a baking sheet. Broil under the low heat for 1-2 minutes, until the bread is lightly golden and toasted. Remove from the broiler and set aside on the baking sheet.
Distribute the cooked chicken evenly over the top of each toasted bread boat. Top the chicken with slices of fresh mozzarella cheese, dividing equally among the four pieces.
Return the baking sheet to the broiler for 1-2 minutes, until the mozzarella is completely melted and bubbly. Remove from the broiler.
While the cheese is melting, combine the chopped tomatoes and minced garlic in a small bowl. Season with salt and pepper to taste and mix gently.
Remove the bread boats from the broiler and immediately distribute the tomato-garlic mixture evenly over the melted cheese on each piece. If desired, return to the broiler for an additional 30-60 seconds to warm through the topping.
Top each bread boat generously with the freshly chopped basil leaves. Drizzle with the cooled balsamic reduction. Serve immediately while warm.
