Baked Bruschetta Chicken
If you’re looking for a twist on your typical (boring) chicken dinner, you have to try this Baked Bruschetta Chicken. Topped with fresh mozzarella, homemade croutons and a sweet balsamic glaze it wil
Ingredients
Chicken Breasts
- 1.5 lb Chicken Breasts
- 8 oz Fresh Mozzarella
- 1 tb Season All
- 1 tb Italian Herbs
Bruschetta
- 10 oz Cherry Tomatoes
- 3 cloves Garlic
- ¼ cup Red Onion
- .5 oz Basil
- 1 tb Red Wine Vinegar
- Salt + Pepper to taste
Garlic Croutons
- 1 tb Olive Oil
- 1 teaspoon Garlic
- 1 tb Parsley
- Salt + Pepper to taste
Balsamic Glaze
- ¼ cup Balsamic Vinegar
- 1 tb Honey
Instructions
Par-cook Chicken Breasts
- Take 1 teaspoon oil and garlic paste and rub over chicken. Season chicken breasts with Italian Seasoning and Season All.
- In a pan on medium/high heat, sear the chicken for 5-7 minutes.
- Flip and finish in oven on 375 degrees until cooked through. (between 5-10 minutes depending on oven)
Bruschetta
- Dice cherry tomatoes in half and place in a medium sized bowl
- Roughly chop garlic, red onion and basil and place in bowl
- Add red wine vinegar to bowl
- Season with salt and pepper and stir
Garlic Croutons
- Slice French Bread to 1" slices, dice into small cubes and place in a bowl
- Add olive oil, garlic, parsley and season with salt and pepper, stir
Balsamic Glaze
- In a small sauté pan on medium/high heat, add balsamic vinegar to pan
- When vinegar comes to a boil, reduce heat and stir in honey
- Cook sauce until vinegar completely reduces and thickens
Baked Bruschetta Chicken
- Turn oven to broil (500 degrees)
- Once chicken is cooked through, remove from oven and top with bruschetta, fresh mozzarella and garlic croutons
- Place mixture on broil for 3-5 minutes until cheese is bubbly and croutons are crispy
- Remove from oven and drizzle balsamic glaze over dish
- Let cool and enjoy!