Bruschetta Chicken

Published June 6, 2012 by jenmatteson

Chicken breasts are one of my favorite things to cook with.  I’m guessing you may know that by now if you’ve ready even a few of my recipes.  The best thing about chicken breasts is that you can take something that you really love, and add all the flavors to a chicken breast.  Hence, bruschetta chicken.

This is a super fresh, simple, recipe that you can quickly make any weekday evening, or even for guests in a jiffy.  If you love classic bruschetta with fresh basil, tomatoes, and garlic, you’ll enjoy this dish.  I had left over bruschetta from my wine party, but it’s simple to make up a batch to make this fresh chicken recipe!

Bruschetta Chicken

Source: Pigzilla Original
Servings: 2

Ingredients:

2 boneless. skinless chicken breasts
garlic powder
salt and pepper
2 tomatoes, cored and seeded, diced small
2 cloves garlic, minced
2 tsp fresh basil, chiffonade
1 tbsp balsamic vinegar plus more for drizzling
1/4 cup mozzarella cheese, shredded

Directions:

1. Preheat oven to 375 degrees.  Spray chicken breasts with olive oil, then sprinkle each side with garlic powder, salt and pepper. Place on foil lined baking sheet and bake until cooked through, about 25-30 minutes.

2. While chicken is cooking, combine tomatoes, garlic, and basil, with 1 tbsp balsamic vinegar.

3.  Once chicken is cooked through, remove from oven, and spoon 2 tbsp tomato mixture on top of each chicken breast.  Top with mozzarella cheese, and place under broiler until cheese is melted.  Remove from oven, and drizzle with additional balsamic to taste.

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