2lbscherry tomatoesI like to use a red, yellow & orange mix but plum tomatoes can also be used
1 1/2teaspoonminced garlic or 3-4 garlic cloves minced
1/2cupfresh basilpacked firmly & chopped
2Tablespoonsfresh oreganochopped (optional)
1/4cupMazola Corn Oil
4mediumchicken breastsboneless, skinless
Salt & pepperto taste
2TablespoonsMazola Corn Oil
2zucchinimade into zoodles
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.
Facts About Cooking with Corn Oil
Why Mazola Corn Oil? A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, check out MAZOLA.com.
Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. To learn more about this claim, see MAZOLA.com.
Why use Corn Oil rather than EVOO? Mazola Corn Oil has a smoke point higher than most cooking oils, 450°F to be exact, and performs well in a variety of cooking applications, such as sautéing, like I did with these chicken breasts, stir-frying, grilling and even baking. When an oils' smoke point is exceeded it can negatively affect a food’s flavor and nutritional value as well.