1/4 cup fresh basil, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 cup shredded mozzarella cheese
1/2 cup balsamic glaze
1 teaspoon Italian seasoning
Directions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, until golden brown.
While the chicken is searing, prepare the bruschetta topping. In a medium bowl, combine the quartered cherry tomatoes, finely chopped red onion, minced garlic, chopped basil, balsamic vinegar, and 1 tablespoon of olive oil. Season with salt and pepper to taste.
Once the chicken is seared, transfer the skillet to the preheated oven. Bake for 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and top each breast with a generous amount of the bruschetta mixture. Sprinkle shredded mozzarella cheese over the top.
Return the skillet to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
Drizzle the balsamic glaze over the chicken before serving.
Variations & Tips
For a twist on the traditional recipe, try adding a tablespoon of pesto to the bruschetta mixture for an extra burst of flavor. You can also substitute the mozzarella with goat cheese or feta for a creamier texture and tangier taste. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the bruschetta topping. Lastly, for a low-carb option, serve the bruschetta chicken over a bed of spinach or zucchini noodles instead of pasta or potatoes.
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My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
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