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My recipe for Bruschetta Chicken is made with melty mozzarella cheese, then topped with the easiest fresh bruschetta. All that with just a few kitchen staple ingredients? You'll be welcoming this main event to your weekly rotation.
- 1 cup tomatoes finely cubed (such as roma tomatoes)
- 1 clove garlic minced
- 1 shallot minced
- 3 leaves basil finely chopped
- 2 tbsp olive oil divided
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- 2 large chicken breasts boneless, skinless cut in half lengthwise
- 4 slices mozzarella cheese
- ¼ cup balsamic glaze
In a medium size bowl, mix the tomato, garlic, shallot, basil, and half of each the salt, pepper, and 1 tbsp of the olive oil. Taste for seasoning and set aside.
Season the chicken with salt and pepper on both sides. Heat the remaining 1 tbsp of olive oil in a large skillet. Add chicken to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, top each piece with a slice of mozzarella cheese. Cover with a lid and allow to melt. Remove from heat.
Top each chicken breast with bruschetta and drizzle with balsamic glaze.
- It's best to store the chicken and bruschetta separately. Transfer leftovers to airtight containers and store in the fridge for 3-4 days.
- To reheat, use either the microwave or the oven. Place the chicken in a baking dish, cover with foil, and bake at 400F for about 10 minutes or until heated through.
The chicken will last in the freezer, stored in an airtight container or large freezer bag, for 4 months. The chicken will reheat best when thawed overnight in the fridge first.
The bruschetta will not freeze well! This part is best kept fresh. When the tomatoes are frozen and thaw out, they will get quite watery and mushy.
Serving: 1piece | Calories: 249kcal | Carbohydrates: 10g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 537mg | Potassium: 340mg | Fiber: 1g | Sugar: 5g | Vitamin A: 539IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 1mg