Edit Chicken Bruschetta

Instructions

One step per line

Step 1: Preheat oven to 425°F. Pat chicken dry with paper towel and season all over with 1/2 teaspoon salt and pepper. Heat a large ovenproof pan over medium heat. Once pan is hot, add chicken skin-side down and sear without moving until skin is golden brown and easily lifts from the pan, about 8–9 minutes. Transfer chicken to a plate, skin-side up, and reserve the pan.
Step 2: While chicken sears, rinse all produce. Roughly tear or chop basil leaves, discarding stems. Halve tomatoes and lemon. Peel onion, halve, and thinly slice. Roughly chop garlic. Rub or brush a baking sheet with 1 tablespoon olive oil and set aside until Step 5.
Step 3: In a small bowl, stir together white wine, garlic, 1 tablespoon olive oil, 1/16 teaspoon salt, and pepper to make the wine sauce. In a large bowl, whisk together the juice of 1/2 lemon, 1 tablespoon olive oil, 1/8 teaspoon salt, and pepper until fully combined and set aside for the lemon dressing.
Step 4: Return the reserved pan to medium heat and add half of the wine sauce. Cook for about 30 seconds, scraping up any brown bits from the bottom of the pan. Add tomatoes and onion, tossing to coat with sauce for about 1 minute. Remove the pan from heat, nestle chicken into vegetables skin-side up, and pour over the remaining wine sauce. Transfer the pan to the oven and roast until chicken is cooked through and no longer pink, about 10–12 minutes.
Step 5: While chicken roasts, arrange sourdough in a single layer on the prepared baking sheet. Drizzle each slice with 1/2 teaspoon olive oil and sprinkle with 1/16 teaspoon salt. Toast in the oven (with the chicken) until golden brown and warmed through, about 8–10 minutes. Once roasted, divide chicken among serving plates, leaving the vegetables and sauce behind in the pan. Stir basil into the vegetables, and season with 3/8 teaspoon salt and pepper.
Step 6: Divide the toasted sourdough among the plates with chicken. Using a slotted spoon, pile the vegetables onto the sourdough and spoon the pan sauce over the chicken. Add arugula to the bowl with lemon dressing and toss to coat, then pile on top of the bruschetta. Garnish with Parmesan and balsamic glaze, and enjoy!

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