Bruschetta Chicken
Ingredients
The bruschetta mixture
-
3
large
Roma tomatoes
-
2
Tbsp
extra virgin olive oil
-
¼
cup
chopped fresh basil
-
2
tsp
minced fresh garlic
-
to taste
Salt
-
to taste
Black pepper
The bread
-
4
slices
sourdough bread
-
2
tsp
extra virgin olive oil
The chicken
-
2
pieces (12 oz each) or 4 (6 oz each)
boneless skinless chicken breasts
-
1
tsp
dried oregano
-
¾
tsp
dried thyme
-
1
Tbsp
olive oil
-
½
cup (1 oz)
finely shredded parmesan cheese
-
5
oz
fresh mozzarella cheese
-
3
Tbsp
balsamic glaze
Instructions
- Prepare the bruschetta by mixing tomatoes, 2 Tbsp olive oil, basil, garlic, salt, and pepper. Let it rest for 20 to 30 minutes.
- Brush the bread with 2 tsp olive oil and toast in a preheated oven at 400°F for about 4 minutes per side.
- Prepare the chicken by seasoning it with salt, pepper, oregano, and thyme. Heat 1 Tbsp olive oil in a skillet over medium-high heat.
- Cook the chicken in the skillet until golden brown on one side, about 4 to 5 minutes. Flip the chicken and add parmesan and mozzarella on top.
- Continue cooking until the chicken is cooked through, about 4 minutes longer.
- Remove from heat and top with the bruschetta mixture.
- Plate each chicken breast with a slice of toasted bread and drizzle with balsamic glaze before serving.
Nutrition Facts (estimated)
Servings
4
Calories
582
Total fat
30g
Total carbohydrates
26g
Total protein
51g
Sodium
710mg
Cholesterol
142mg
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