Cream Cheese Stuffed French Toast Casserole

I love breakfast. And I also love any reason to get together with friends, especially when it gives me a reason to either try out a new recipe or share one of my go-to’s with everyone. Recently a few of my out-of-town girlfriends were visiting and we decided to do a potluck brunch at my house instead of going out. I made a delicious french toast casserole recipe inspired by the one my mother-in-law makes, which has always been a favorite of anyone who tries it.

For this recipe, you’ll want to make it the night before so the bread can soak in all of the flavors. The recipe is for a 9×12 inch dish, but if you are bringing it to a tailgate or big event, you can grab a bigger aluminum tray, increase each ingredient by 1/2 and do three layers of bread instead of two. Read on and save/pin this for your next brunch event! Just add champagne…

Cream Cheese French Toast Casserole Recipe

[Read more…]

Light Buffalo Chicken Dip

Hope you all had a great weekend! I caught up with lots of friends this weekend and then spent today doing lots of food prep and catching up on the Bachelor. I’m so excited for one of my friends who lives out of state to visit this week and bring her new baby girl. I’m planning on serving a bunch of dips and easy appetizers, so today I made one of my favorites, a light version of buffalo chicken dip. Then when my guests arrive, I’ll pop it in the oven and it will be good to go with tortilla chips!

The best part about this dip is there are lots of different ways to customize it based on your preferences. The recipe below combines a few different recipes that friends and family have shared, and it’s super easy, especially if you prep your cooked chicken in the slow cooker. Just throw a couple chicken breasts into your slow cooker on high for 3 1/2-4 hours and it will shred nicely. The key with this recipe is to put the chicken in the buffalo sauce before adding the ingredients. I’ve also included some other ways to make it at the bottom – feel free to make it however you want!

Light Buffalo Chicken Dip Recipe

Ingredients:

  •  2 cups cooked, shredded chicken
  • 1 8 ounce package of reduced-fat cream cheese
  • 1 cup fat free sour cream
  • 1 1/2 cups Frank’s hot sauce
  • 1 cup fat free ranch dressing
  • 1 1/2 cups shredded reduced-fat cheddar cheese
  • 1 teaspoon white wine vinegar

Directions:

  • Heat chicken and hot sauce over stove on medium until chicken is thoroughly soaked.
  • Add cream cheese and stir until melted.
  • Add ranch dressing, sour cream  and shredded cheese. Stir until blended.
  • Pour into square baking dish (optional: add bread crumbs and more shredded cheese).
  • Bake at 350 degrees for at least 20 minutes.
  • Serve with Tostidos or pita chips.

Light Buffalo Chicken Dip Recipe

Variations:

  • Add bread crumbs and/or another cup of cheddar cheese to the top, bake it in the oven for 20 minutes or so on 350 degrees
  • Instead of baking, cook stovetop on low heat for 30 minutes (note: you will need to stir frequently because it begins to bubble when hot)
  • Omit the sour cream and double the cream cheese
  • Add in blue cheese crumbles and/or dressing (I personally prefer ranch!)

Light Buffalo Chicken Dip Recipe

What’s your favorite dip recipe? Share it below!

Crock Pot Turkey Chili for Game Day

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayParty #CollectiveBias The following content is intended for readers who are 21 or older.

While our team sadly didn’t make it to the big game last night, we still had a few friends over and had ourselves a nice little night. Because really, the food, drinks and friends are the best part of any sports game anyway, right? I went on a cooking spree in the morning, prepping for both the game and today’s snowstorm. My favorite thing to do is throw in a slow cooker meal while I make other appetizers, and today I’m sharing my favorite chili recipe. It has just the right amount of spice and is so easy to make. Plus it’s great as leftovers.

Crock Pot Turkey Chili

Football season may be officially over for the year, but there’s still college basketball to use as an excuse to entertain with friends and family. I personally love to enjoy a good glass of red wine in the winter, and this weekend I discovered and tried out Black Box Wines, which went perfectly with our Sunday Funday food and are going to be a go-to for bringing to other peoples’ houses for days like this. These wines come in 3 liter eco-friendly boxes (equivalent to four 750 ml bottles) and stay fresh for up to six weeks. But the best part is that it’s actually great wine (they’ve won over 50 Gold Medals for quality!) for 40% less of the price of comparable bottled wines. I went with the Cabernet Sauvignon but can’t wait to try other varieties.

Crock Pot Turkey Chili

Anyway, back to the chili… for this recipe, I tried to keep things on the healthy side and used ground turkey. If you’re doubling the recipe for a big slow cooker, you could consider doing half and half with ground turkey and beef. This recipe requires very little prep. Just brown the turkey, add onions until they’re cooked through, then put them both in the slow cooker. Add the remaining ingredients, set on high for 4 hours or low for 6-8 hours. Then add your favorite toppings (I love a little cheese, sour cream and green onions) and you’re good to go!

Crock Pot Turkey Chili

Crock Pot Turkey Chili

For more game day entertaining and recipe inspiration, visit SimpleEntertaining.com. And I’d love to hear what your favorite game day recipes are – leave them in the comments! Cheers!

Crock Pot Turkey Chili

Crock Pot Turkey Chili

Crock Pot Turkey Chili

 

Crock Pot Chili for Game Day

Ingredients

  • 1 lb ground turkey
  • 1 onion, diced
  • 2 cans (15 oz each) dark red kidney beans, rinsed and drained
  • 2 jalapenos, seeded and diced
  • 1 red onion, diced
  • 1 green onion, diced
  • 1 can (7 oz) Mexicorn
  • 2 jars (16 oz each) salsa
  • 1 clove garlic, minced
  • 1 Tbsp hot Mexican style chili pepper
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper
  • Optional toppings: sour cream, green onions, cheese, avocado

Instructions

  1. Saute the ground turkey, onion and garlic until turkey is browned. Drain excess fat.
  2. Combine all remaining ingredients (other than option toppers) with turkey, onion and garlic in the slow cooker.
  3. Cook on high for 4 hours or low for 6-8 hours.
  4. Add optional toppers and enjoy.
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Layered Three-Olive Tapenade Appetizer Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BowlTimeSnacks #CollectiveBias

The best part of football season is having a reason to get together with friends and family over delicious food and drinks on a weekly basis. It’s my favorite time to whip up my go-to recipes, such as my three ingredient artichoke dip, but also try out new ones. In advance of this weekend, I tested a new idea, Layered Three-Olive Tapenade with hummus and feta, and it ended up being so delicious!

Layered Three-Olive Tapenade Appetizer Recipe

This recipe came about thanks to my love of olives and hummus. I had been thinking about creating an olive tapenade recipe, but then it dawned on me that I could make it into a bite-sized Mediterranean appetizer. And the best part is that it’s SO easy.

Layered Three-Olive Tapenade Appetizer Recipe

When I say easy, I’m talking lay out the ingredients, throw almost everything in the food processor, pulse a bunch of times, then spread hummus, olive tapenade and feta on a cracker and enjoy.

Layered Three-Olive Tapenade Appetizer Recipe

I don’t have one of those giant food processors, but it worked just fine splitting everything up and throwing in my smaller version. I’ll be the first to admit that the olive tapenade isn’t the most visually pleasing thing, but by using three different olives and roasted red peppers, you at least get a good assortment of colors in there. You can really make this recipe with any olives you happen to have at home – up to you!

Layered Three-Olive Tapenade Appetizer Recipe

Once all of the ingredients are combined, go ahead and start assembling. Honestly, this was easier than I thought it would be. Take your time and you’ll come out with some nice looking appetizers to serve to your guests (or eat yourself… which I did with several).

Layered Three-Olive Tapenade Appetizer Recipe

I love using classic RITZ® crackers as the base of this appetizer because their buttery taste and crunchy texture is the perfect complement to the hummus, olive tapenade and feta. And how cute are these glass bottles of Coca-Cola? Add a fun straw and they’re instantly entertaining-worthy. The 1/2 liter Coca-Cola bottles are also great for guests (we usually opt for Diet Coke, but go with whatever your guests will enjoy!). I picked up the RITZ® crackers and Coca-Cola bottles at my local Stop & Shop (scroll down to see exactly where you can find them).

 

Layered Three-Olive Tapenade Appetizer Recipe

I’m already starting to think of other ways to use this olive tapenade – putting it on top of chicken might be next. But for now, I’ll stick with this deliciousness…

Layered Three-Olive Tapenade Appetizer Recipe

Layered Three-Olive Tapenade Appetizer Recipe

The full recipe is below and can easily be printed out for future reference. You can find more RITZ® crackers recipe inspiration here and more game day inspiration here.

What are your favorite game day appetizers? Let us know in the comments below!

 

Layered Three-Olive Tapenade Appetizer

Ingredients

  • 6.5 oz jar pitted kalamata olives, drained
  • 1 cup pitted green olives
  • 1 cup California olives
  • 1/2 cup roasted red peppers
  • 1 Tbsp capers
  • 6 cloves garlic
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh basil, chopped
  • 1/2 tsp fresh thyme, chopped
  • 1/2 tsp fresh oregano, chopped
  • Salt and black pepper
  • 8 oz original hummus
  • 4 oz feta cheese, crumbled
  • 1 package RITZ® crackers

Instructions

  1. Pour olives, roasted red peppers, capers and garlic into food processor.
  2. Pulse in one second intervals, stopping periodically to scrape sides. Pieces should be approximately 1/8"; avoid over-processing beyond this size.
  3. Add olive oil, lemon juice, herbs, salt and pepper. Pulse a few more times.
  4. Spread hummus onto RITZ® crackers. Top with olive tapenade mixture.
  5. Sprinkle with feta cheese and serve.
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Recipe: 3-Ingredient Artichoke Dip

Everyone loves a good dip at a gathering with family or friends. I have a few “go-to” dip recipes that I usually make, and the 3-Ingredient Artichoke Dip below is definitely the one that I make most. Every time I serve it to our guests or bring it to a party, people are amazed at how easy it is to make. I’ve had tons of requests from friends and family for the recipe, so I figured it was time to share it here.

3 Ingredient Artichoke Dip

You can quickly whip this up and either make it right away or keep it in the refrigerator until about 45 minutes before you’re ready to serve it. The best part about it is the small amount of ingredients needed – artichoke hearts, mayo and parmesan cheese, plus a bit of salt and pepper. Oftentimes when I tell people what’s in it, those who don’t like mayo (my husband included) are surprised that it’s included, but it really doesn’t taste like mayo once cooked – it just gives it a nice texture.

3 Ingredient Artichoke Dip Recipe

I can almost guarantee that this recipe will be a crowd pleaser and you’ll want to have the three ingredients on hand at all times. That’s what I do!

3 Ingredient Artichoke Dip Recipe

3 Ingredient Artichoke Dip Recipe

3 Ingredient Artichoke Dip Recipe

Ingredients:

  • 3x 14 oz cans quartered artichoke hearts, drained
  • 1 cup light mayonnaise
  • 1 cup shredded parmesan cheese
  • salt and pepper to taste

Directions:

  • Coarsely chop the artichoke hearts
  • Mix all ingredients together and pour into an oven-safe dish
  • Bake at 350 degrees for 45 minutes
  • Serve with bread or pita chips and enjoy!

Variations:

While this is how I like to make this dip, you can play around with the proportions and/or add a few things to make it just right for you. Here are a few other ideas:

  • Chop the artichoke hearts more or less based on your preference.
  • Add breadcrumbs to the top of the dip just before you bake it. Skinnytaste has an artichoke dip recipe that suggests doing this, spraying the breadcrumbs with olive oil spray before baking.
  • Substitute fat free Greek yogurt for some of the mayo and cheese.
  • Add in some part-skim mozzarella cheese.
  • Add in some shallots. You can easily chop and combine these and the artichoke hearts in a food processor.

What’s your favorite dip recipe? Leave it below in the comments!

Peppermint Chocolate Pretzels

Christmas is just two days away and it’s time to finish wrapping up the presents and getting ready for the actual day with family, friends, and whoever else you spend the holiday with. My husband and I make the rounds on both Christmas Eve and Day, with four different events packed into two days.

This year, I wanted to bring along a festive dessert, but one that was easy to make since I’m not exactly an experienced baker. These Peppermint Chocolate Pretzels are perfect because you can make as many or as few as you’d like. I quadrupled the recipe and made lots to hand out at work and bring to upcoming holiday gatherings. You can use inexpensive mason jars (make them festive with these snowflake lids!), clear cellophane bags or holiday cello bags with ribbons tied around them. They’re nice and simple and all of the ingredients are found right at the grocery store!

Peppermint Chocolate Pretzels {Recipe}

Peppermint Chocolate Pretzels {Recipe}

Peppermint Chocolate Pretzels {Recipe}

Peppermint Chocolate Pretzels {Recipe}

Peppermint Chocolate Pretzels {Recipe}

 

Peppermint Chocolate Pretzels

Ingredients

  • 25 Hershey's Kisses Candy Cane
  • 50 square pretzel snaps
  • 1 bag white chocolate chips
  • Red and green sprinkles for decorating

Instructions

  1. Preheat oven to 250 degrees.
  2. Place 25 pretzel snaps on a baking sheet. Add one Hershey's Kiss on each pretzel. Set aside the remaining 25 pretzel snaps.
  3. Bake for 3-4 minutes (test one out first, as oven times may vary), until the Hershey's Kiss is soft but not completely melted.
  4. Place one pretzel snap on top of each Hershey's Kiss and press down lightly to form sandwiches. Set aside and cool completely. Optional: speed up the process in the freezer or refrigerator.
  5. Melt white chocolate chips in a double boiler (or pot with glass bowl the side of the pot opening), stirring occasionally until smooth.
  6. Dip corner of each sandwich in white chocolate, allowing the excess to drip off. Coat with sprinkles and set back on baking tray. Cool completely.
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This Year’s Thanksgiving Recipes

It’s been a while since I shared a recipe post, and that’s mainly because I’ve been traveling a bunch and haven’t been good about cooking on a daily basis. Now Thanksgiving is coming up this week and I’ve been busy planning out the menu for our gathering at my mom’s house. Since I’ve never hosted a big holiday with family (our condo is too small!), I’m focused on making the food prep and serving run smoothly while also being delicious – and that means not getting crazy with creating my own recipes.

This year, I’m sticking with a few of my favorite go-to recipes and then adding some others that I found on Pinterest, all of which are either simple, can be cooked in a slow cooker, or can be made ahead of time and then popped in the oven on Thursday. To make things even easier, my father-in-law is deep frying the turkey, so the oven will be free to finish off the apps and sides all day. Read on for my Thanksgiving menu and use the links to get the full recipes! And I also threw in a few tips and shortcuts for making things like stuffing and mashed potatoes even easier.

Thanksgiving Recipe Ideas - this is what I'll be cooking!

1. Cheese Platter

You can’t go wrong here. Grab your biggest platter and pick out an assortment of cheeses with different textures, shapes and sizes. Then add delicious deli meats, olives, grapes, nuts, spreads, crackers, sliced baguettes, or whatever you like to pair your cheese with.

Thanksgiving Menu Ideas: DIY Cheese Platter

{image via mydomaine.com}

2. Hot Spinach-Artichoke Dip

This dip has been my go-to for years. It’s a crowd pleaser and has a few tricks within the recipe that make it healthier than most spinach artichoke dips. I always make this one ahead of time and put it ion the fridge until I’m ready to serve it. Then you just pop it in the oven for 20 minutes or so and you’re good to go. I’m also planning on trying out a slow cooker version of this soon – stay tuned!

Thanksgiving Recipes: Hot Spinach Artichoke Dip

{recipe via weightwatchers.com}

3. Veggies & Greek Tzatziki Sauce with Garlic and Dill

Whip up an easy, Greek yogurt-based dip to fancy up your veggie tray. It’s healthier than the dip that comes with the pre-made trays and it’s also delicious. You can make it with or without the chopped cucumbers – I’m going to leave them out since I’ll be serving lots of different veggies to dip in it. Make this one ahead of time too, give it a stir and pour into a bowl for serving when you’re ready.

Thanksgiving Recipes: Greek Yogurt Veggie Dip

{image & recipe via thelemonbowl.com}

4. Baked Brie Bites

I love baked brie with the crescent roll exterior and some delicious jam inside. But the reality is, it can get messy and it will probably leave your guests with sticky fingers. This is an easy alternative that gives you the same taste but in bite-sized portions.

Thanksgiving Recipes: Baked Brie Bites

{image & recipe via feelingfoodish.com}

5. Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing

My sister-in-law is the best at making salads. She’s actually in charge of salad for this year’s Thanksgiving feast, but based on what she’s made in the past, I would imagine this is something along the lines of what she’ll be making. Plus I love goat cheese and walnuts in salads, so I might have to make this one soon.

Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing

{image & recipe via twohealthykitchens.com}

6. Deep Fried Turkey

As a Thanksgiving amateur, the turkey was stressing me out, so I was a bit relieved when my husband mentioned how much he loves deep friend turkey – and that his dad knew how to do it. Honestly, I don’t know much about making turkeys, but I do know that deep frying it makes it so moist and delicious. Just make sure you do it outdoors and away from the house to avoid fire hazards!

Thanksgiving Recipes: Deep Fried Turkey

{image & recipe via foodnetwork.com}

7. Slow Cooker Buttery Garlic Herb Mashed Potatoes

The same says it all… an easy way to make mashed potatoes that are loaded with buttery, garlic goodness. For this recipe, you can even leave the skins on, so all you have to do is chop some red potatoes, add a few ingredients and let it be for either 2-3 hours on high or 5-6 hours on low. Mash them up when they’re done and you’re good to go! If you want to make things even easier, try my go-to shortcut: Ore Ida’s frozen mashed potatoes. You steam them, add milk and butter, mash up and serve, and no one will know they weren’t the real deal.

Thanksgiving Recipe Ideas: Slow Cooker Buttery Garlic Herb Mashed Potatoes

{image & recipe via lecremedelacrumb.com}

8. Slow Cooker Cranberry Pecan Stuffing

Stuffing is another easy thing to make in the slow cooker – just need to borrow a second one from a friend of family member! I love the idea of sausage in stuffing, and this recipe adds a few other flavors with the additions of cranberry and pecans. Or if you want to take the super easy route, go for the tried and true Stovetop and add in whatever you like (my husband is pushing for this instead of homemade… we’ll see!).

Thanksgiving Recipes: Slow Cooker Cranberry Pecan Stuffing

{image & recipe via damndelicious.net}

9. Green Beans with Cremini Mushroom Sauce

You can’t go wrong with green beans, and this recipe also has lots of flavors with the addition of cremini mushrooms and a delicious sauce. If you can’t find cremini mushrooms,  you can use a variety of different mushrooms instead, such as white button or chantarelle. This recipe made the list because it was a step up from regular cooked green beans but could also be made ahead of time – just let it return to room temperature and put in the refrigerator until you’re ready to bake it. And while I’m sure it’s delicious to make the crispy shallots yourself, I’m going to make this dish a little easier and cut out that step. Instead, I’ll top the dish with store-bought french fried onions.

Thanksgiving Recipes: Green Beans with Cremini Mushrooms

{image & recipe via foodandwine.com}

10. Brussels Sprouts Gratin

My husband tried to tell me that Brussels sprouts aren’t Thanksgiving-y, but I disagreed, and then discovered that the whole internet also disagrees. So here they are on the menu, along with bacon. Because it’s a holiday and why not make them even more delicious?

Thanksgiving Recipes: Brussels Sprouts Gratin

{image & recipe via myrecipes.com/Cooking Light}

11. Citrus-Infused Cranberry Sauce

Fancy up the cranberry sauce this year by taking frozen cranberries, adding orange juice and zest, grapefruit juice and zest, brown sugar and cinnamon. You can also use fresh cranberries if you prefer. Or just stick with the canned version. Nothing wrong with that!

Thanksgiving Recipes: Citrus-Infused Cranberry Sauce

{image & recipe via refinery29.com}

12. Crock Pot Cranberry-Orange Mulled Wine

Festive drinks are fun for the holidays, so I went on the hunt for an easy one to pull together for Thanksgiving. I was originally looking for a spiked apple cider but then came across this one. I love any excuse to use my slow cooker and this drink sounds so good and perfect for fall!

Holiday Cocktail Recipe: Crock Pot Cranberry-Orange Mulled Wine

{image & recipe via kitchentreaty.com}

13. Pumpkin Streusel Cheesecake Bars

I don’t consider myself a baker, so I like to keep it safe on the desserts. These pumpkin cheesecake desserts are easy and delicious. And everyone seems to love cheesecake, so you can’t really go wrong there. If you have leftovers, enjoy them all week.

Thanksgiving Recipes: Pumpkin Streusel Cheesecake Bars

{image & recipe via bettycrocker.com}

14. Caramel Apple Trifles

Since I’m not an experienced baker, I love either simple desserts or no-bake desserts, and this recipe caught my eye because it looks easy and delicious! It’s pretty much cinnamon apple goodness in a dish.

Caramel Apple Trifle Dessert

{image & recipe via brit.co & lifeloveandsugar.com}

Friday Faves {September 25, 2015}

Fall is officially here and while I’m not one bit mad about the 75 degree forecast for Sunday, today I’m embracing the change of seasons. I have a busy weekend ahead with a girls day tomorrow and then the Patriots game on Sunday, so for now I’m sharing my Friday Faves and wishing you all a great weekend!

xo,

Katy

Friday Faves on DailyKaty.com

  • Shoes that won’t sink in the grass: If you’ve been to an outdoor wedding, then you know how annoying this is. I usually go with wedges to avoid this, but this post has lots of other great options! {via stylemepretty.com}
  • Lots of ways to wear jeans to work: I work in a casual, creative environment, so most of us wear jeans nearly every day. I love this article that gives you plenty of wears to incorporate denim into your outfits. {via refinery29.com}
  • Learning to tidy up: I just started reading  The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing but then I found this article that breaks it down. I’m going to give it a shot… but still think I need to read the book! {via onekingslane.com}
  • Slow cooker season is here: And I am so happy about it. I can’t even wait to start scouring Pinterest for delicious fall recipes that also save me tons of time in the kitchen. This roundup has lots of ideas! {via popsugar.com}

Healthy, Easy Mexican Salad Recipe

I love a good salad, but unless it’s really good, I oftentimes prefer to enjoy my veggies sans lettuce. That might sound weird to some, but it was exactly what inspired me to come up with my latest go-to dinner recipe. That and the fact that I love Mexican food but my standard Taco Tuesday meal was getting old (I think it was one of the very first meals I started making when my husband and I moved in together five years ago).

So the other night, I threw together tomatoes, red onions, avocados, black beans, corn and cilantro, then topped with with a super simple lime vinaigrette to make this Healthy Mexican Salad recipe. I’ve already made it twice, and each time I topped it with taco seasoned ground beef. Next time I plan on adding either shrimp or chicken – you can easily mix it up! Also, feel free to play around withe the proportions. I like to throw in a bit of extra avocado and tomatoes because I just love them so much.

Read on for the recipe and enjoy!

Healthy, Easy Mexican Salad on DailyKaty.com

Ingredients:

  • 10.5 ounces cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 cup cooked corn, drained and rinsed
  • 1 cup black beans, drained and rinsed
  • 2 Tbsp fresh cilantro, chopped
  • 1 lime, juiced (approx. 2 Tbsp)
  • 1 Tbsp olive oil
  • Salt and pepper, as needed
  • 1 pound ground beef or chicken breast with taco seasoning (optional)

Directions:

  • Combine tomatoes, red onion, corn, black beans and cilantro together.
  • Combine lime juice and olive oil together; stir well and pour over salad mixture. Add salt and pepper to taste.
  • Add avocado before serving (note: the lime juice should keep it from browning if you choose to enjoy as leftovers, but adding last will definitely prevent this).
  • Enjoy on its own or top with your favorite seasoned protein, such as ground beef, shrimp or pulled chicken.

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Healthy, Easy Mexican Salad on DailyKaty.com

Bruschetta Grilled Chicken {Recipe}

I love fresh tomatoes in pretty much anything, especially when they’re combined with balsamic vinegar in a good bruschetta. With vacations, weddings and general busy schedules that come with summer, we’ve fallen off the healthy eating bandwagon in our house and are making our way back. Grilled chicken can be so boring, so while I was thinking of side dishes to make it more exciting, I remembered I had seen bruschetta-topped chicken while scrolling through Pinterest and decided to make my own version. If you already have a bruschetta recipe, you can use that too!

Bruschetta Grilled Chicken Recipe

Ingredients:

  • 3 large chicken breasts, sliced lengthwise to make thin cutlets (or 6 thin chicken breasts)
  • 5 medium vine ripe tomatoes (or 2 pints cherry tomatoes), diced
  • 1/2 medium red onion, diced
  • 2 tbsp basil, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz part-skim mozzarella, sliced
  • 1 tbsp balsamic vinegar
  • Balsamic glaze, as desired
  • Salt and pepper

Directions:

  • Preheat oven to 400 degrees. Heat up grill and spray with non-stick spray.
  • Combine tomatoes, red onion, garlic, garlic, basil, balsamic vinegar and olive oil together, along with some salt and pepper. Set aside in the refrigerator (this can be done up to one day in advance).
  • Season chicken with salt and pepper. Grill until cooked through, approximately 2 minutes on each side, but make sure to not overcook.
  • Place cooked chicken on a baking sheet lined with foil and place slice of mozzarella on top of each. Bake until melted, approximately 6 to 8 minutes.
  • Cover chicken with bruschetta mixture, drizzle with balsamic glaze and enjoy the remaining bruschetta with crispy slices of bread.