Description
Juicy chicken meets fresh tomatoes in this 30-minute wonder. Skip the bread and put that bruschetta on protein instead for a dinner that’s both fancy and fuss-free.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium ripe tomatoes (about 1 lb/450g), diced
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic glaze
- 1/3 cup shredded mozzarella cheese (optional)
- Additional fresh basil for garnish
Instructions
- Place chicken breasts between plastic wrap and pound to 1/2 inch thickness. Pat dry, then season with Italian seasoning, garlic powder, salt, and pepper.
- In a medium bowl, combine diced tomatoes, minced garlic, sliced basil, olive oil, balsamic vinegar, salt, and pepper. Set aside to marinate.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C).
- If using cheese, sprinkle over chicken during the last 2 minutes of cooking.
- Transfer chicken to plates and let rest for 5 minutes.
- Top each chicken breast with generous spoonfuls of the tomato mixture.
- Drizzle with balsamic glaze and garnish with additional fresh basil before serving.