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Bruschetta Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Toss 2 cups diced ripe tomatoes with 1 tablespoon olive oil, 2 minced garlic cloves, ¼ cup chopped basil, 1 tablespoon balsamic vinegar, ¼ teaspoon kosher salt, and black pepper. Let it sit 10 minutes while you cook the chicken so the tomatoes turn juicy.
- 2
Pat 4 boneless chicken breasts dry and pound the thick ends to an even ¾-inch thickness. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.
- 3
Heat 1 tablespoon olive oil in a wide oven-safe skillet over medium-high. Sear the chicken 3–4 minutes per side, until golden, then bake at 425°F for 8–12 minutes, until the thickest piece reaches 165°F.
- 4
Rest the chicken 5 minutes. Spoon the tomato mixture over each piece, scatter over 1 cup shredded mozzarella, and cover the skillet for 2–3 minutes until the cheese melts. Serve with the tomato juices.