Ingredients
4chicken breasts,skinless boneless
1cupItalian dressing,(plus 2 tbsp), divided
1lbtomatoes,(about 1½ cups), chopped
3tbspbasil leaves,chopped
2whole garlic cloves,minced
salt and freshly ground black pepper,to taste
2tbspolive oil
2large zucchini,spiralized into noodles
Preparation
Place the chicken breasts into a large ziplocked bag or shallow Tupperware. Pour 1 cup of dressing on top and make sure it covers every inch of chicken.
Seal up and refrigerate for 2 to 24 hours.
Combine the chopped tomatoes, basil leaves, minced garlic, and 2 tablespoons of the remaining Italian dressing. Add salt and freshly ground pepper to taste.
Cover tightly and refrigerate for 2 to 24 hours.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken and cook for 15 minutes, turning once. Remove the chicken from the skillet.
Add 1 tablespoon of olive oil to the skillet, followed by the zucchini noodles and ¾ cup of the bruschetta topping. Cook for 5 to 6 minutes, stirring occasionally.
Remove from heat and place chicken on top of the noodles or, if using a serving dish, place noodles on first and top with chicken.
Evenly top each chicken breast with the remaining bruschetta mixture. Serve immediately, and enjoy!
