Bruschetta Chicken Dinner (Print-Friendly Version)
Juicy chicken with mozzarella and tomato bruschetta topping—quick and packed with flavor.
# What You'll Need:
→ Bruschetta
01 -
6 roma tomatoes, deseeded and diced
02 -
1/3 cup fresh basil, cut into thin ribbons
03 -
1/4 cup red onion, minced
04 -
2 cloves garlic, minced
05 -
3 tablespoons balsamic vinegar
06 -
1 teaspoon olive oil
07 -
1/4 teaspoon kosher salt
08 -
1/4 teaspoon coarse ground black pepper
→ Chicken
09 -
4 boneless skinless chicken breasts
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon coarse ground black pepper
12 -
3 tablespoons olive oil
13 -
8 ounces fresh mozzarella, sliced
# How to Make It:
01 -
In a bowl, combine diced roma tomatoes, basil, red onion, and garlic. Mix in balsamic vinegar, olive oil, salt, and pepper. Set aside to marinate.
02 -
Pound chicken breasts to even thickness using a kitchen mallet. Season both sides with kosher salt and black pepper.
03 -
Heat olive oil in a large heavy skillet over high heat. Sear chicken breasts for 7 to 8 minutes per side until fully cooked.
04 -
Place two slices of mozzarella over each chicken breast. Cover skillet and cook for 1 minute until cheese starts to melt.
05 -
Transfer chicken to plates and top with bruschetta mixture. Serve immediately with desired sides.
# Additional Tips:
01 -
Chiffonade basil just before use to preserve its fresh aroma and color.
02 -
Let the bruschetta sit for 10 minutes to allow flavors to meld.
03 -
Ensure chicken reaches an internal temperature of 165°F for safe consumption.