Bruschetta Chicken Bake
This Bruschetta Chicken Bake features marinated chicken topped with fresh tomatoes and mozzarella for a delicious meal.
Equipment
- large bowl
- medium bowl
- 12-inch skillet
- Meat mallet
- Resealable Bag
Ingredients
Marinade
- 2 cloves garlic finely grated
- 3 tablespoons olive oil for marinade
- 3 tablespoons red wine vinegar
- 2 tablespoons Italian seasoning
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
Chicken and Toppings
- 4 medium boneless, skinless chicken breasts about 2 to 2 ½ pounds total
- 12 ounces cherry tomatoes quartered
- 4 sprigs fresh basil plus more for garnish
- 6 ounces sliced low-moisture mozzarella cheese about 8 slices
- 4 teaspoons balsamic glaze divided
- 2 tablespoons olive oil for dressing
- 0.5 teaspoon kosher salt remaining
- 0.5 teaspoon black pepper remaining
Instructions
Preparation
- Finely grate 2 of the garlic cloves into a large bowl. Add marinade ingredients and whisk to combine.
- Pound chicken breasts in a resealable bag to an even thickness. Marinate chicken for 30 minutes at room temperature or refrigerate for up to 2 hours.
- Combine remaining garlic, balsamic glaze, olive oil, kosher salt, and black pepper in a medium bowl. Add chopped basil and quartered tomatoes, toss and refrigerate.
Cooking
- Heat skillet over medium-high heat. Sear chicken until browned, about 5-7 minutes per side.
- Top chicken with mozzarella and cover until melted, about 1-2 minutes. Spoon tomato mixture over chicken and drizzle with balsamic glaze. Garnish with chopped basil if desired.
Notes
You can adjust the marinating time for more flavor. Serve warm.
Nutrition
Serving: 1portionCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg
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