Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate the chicken
Preheat oven to 400°F. In a shallow dish, whisk 2 tablespoons olive oil, 1 tablespoon balsamic glaze and 1/4 teaspoon salt. Add the chicken breasts and turn to coat. Let stand 10 minutes.
- 2
Sear and bake
In a large cast-iron or ovenproof skillet, heat 1 tablespoon olive oil over medium heat and brown the chicken on both sides. Bake 12 minutes. Top each breast with 2 slices mozzarella and return to the oven until a thermometer reads 165°F, 3-5 minutes longer.
- 3
Make the bruschetta topping
Meanwhile, in a large skillet, heat the remaining 4 tablespoons olive oil over medium heat. Add the finely chopped shallots and cook, stirring, until tender, 2-3 minutes. Add the minced garlic and cook 1 minute longer. Stir in the halved cherry tomatoes, 1/4 teaspoon salt and the pepper. Cook until the tomatoes are tender, 2-3 minutes. Remove from heat and stir in the sliced basil.
- 4
Serve
Spoon the warm tomato topping over the chicken and drizzle with the remaining 2 tablespoons balsamic glaze. If desired, sprinkle with crushed red pepper flakes and extra basil.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Bruschetta Chicken
Created by: MacroMeals
Ingredients
- 7 tbsp extra virgin olive oil
- 3 tbsp balsamic glaze
- 1/2 tsp salt
- 4 boneless skinless chicken breast
- 8 fresh mozzarella cheese
- 2 shallots
- 2 garlic
- 1 lb cherry tomatoes
- 1/8 tsp black pepper
- 1/2 cup fresh basil
- crushed red pepper flakes, to taste
Instructions
- Marinate the chickenPreheat oven to 400°F. In a shallow dish, whisk 2 tablespoons olive oil, 1 tablespoon balsamic glaze and 1/4 teaspoon salt. Add the chicken breasts and turn to coat. Let stand 10 minutes.
- Sear and bakeIn a large cast-iron or ovenproof skillet, heat 1 tablespoon olive oil over medium heat and brown the chicken on both sides. Bake 12 minutes. Top each breast with 2 slices mozzarella and return to the oven until a thermometer reads 165°F, 3-5 minutes longer.
- Make the bruschetta toppingMeanwhile, in a large skillet, heat the remaining 4 tablespoons olive oil over medium heat. Add the finely chopped shallots and cook, stirring, until tender, 2-3 minutes. Add the minced garlic and cook 1 minute longer. Stir in the halved cherry tomatoes, 1/4 teaspoon salt and the pepper. Cook until the tomatoes are tender, 2-3 minutes. Remove from heat and stir in the sliced basil.
- ServeSpoon the warm tomato topping over the chicken and drizzle with the remaining 2 tablespoons balsamic glaze. If desired, sprinkle with crushed red pepper flakes and extra basil.