Margherita Chicken - America's Best Copycat Recipes

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Margherita Chicken

BAR and GRILLS > Applebee's


A tender grilled chicken breast with a tangy balsamic glaze layered with melted mozzarella and Parmesan, and topped with fresh bruschetta. Served with garlic mashed potatoes and seasonal vegetables.

MARGHERITA CHICKEN
Applebee's Copycat Recipe

Serves 4

4 boneless skinless chicken breasts

Spice Rub:
2 tablespoons packed brown sugar
juice of 1 lime
1 tablespoon oil
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoon salt
1 teaspoon pepper

Glaze:
1/2 cup ketchup
1/4 cup balsamic vinegar
1 teaspoon oregano
4 tablespoons packed brown sugar

Cheese Topping:
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Bruschetta:
6 Roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 Tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 Tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper

Make the Bruschetta:  Whisk together chopped garlic, vinegar, salt, pepper, and basil.When combined slowly drizzle in oil.Add tomatoes and let sit for 20 minutes at room temp.

Marinate the Chicken:  For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour.

Make the Glaze & Grill the Chicken:  For the glaze, mix ketchup, vinegar, oregano, and 4 tablespoons of brown sugar. Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until the internal temperature reads 165 degrees.

Melt the Cheese:  Preheat the broiler. Place the cooked chicken on  a baking sheet and  add 1/4 cup of mozzarella cheese and a sprinkle of parmesan cheese to each breast.  Put under the broiler and cook a few minutes until the cheese melts. Top with a generous helping of bruschetta.


 
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