Bruschetta Chicken
Bruschetta Chicken features melty mozzarella cheese topped with fresh bruschetta, perfect for dinner or lunch.
Equipment
- 12 inch cast iron skillet
Ingredients
- 1 cup tomatoes, finely cubed (such as roma tomatoes)
- 1 clove garlic, minced
- 1 shallot shallot, minced
- 3 leaves basil, finely chopped
- 2 tablespoon olive oil, divided
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 2 large chicken breasts, boneless, skinless, cut in half lengthwise
- 4 slices mozzarella cheese
- ¼ cup balsamic glaze
Instructions
- In a medium size bowl, mix the tomato, garlic, shallot, basil, and half of each the salt, pepper, and 1 tablespoon of the olive oil. Taste for seasoning and set aside.
- Season the chicken with salt and pepper on both sides. Heat the remaining 1 tablespoon 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.
Notes
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 thawed out, they will get quite watery and mushy.
Nutrition
Serving: 1pieceCalories: 249kcalCarbohydrates: 10gProtein: 19gFat: 15gSaturated Fat: 5gCholesterol: 59mgSodium: 537mgPotassium: 340mgFiber: 1gSugar: 5gVitamin A: 539IUVitamin C: 7mgCalcium: 150mgIron: 1mg
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